Rizogalo [Greek Rice Pudding] with Salted Caramel Sauce and Pistachio

Written by Felix Spirason

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A super-easy, creamy, rice-based greek dessert that will have everyone coming back for more.

Cook: 40 minutes Serves: 4 portions

Ingredients:

Rizogalo

100g Aborio rice

1200ml milk

60g sugar

½ tsp vanilla extract

Pistachio [to serve]

Cinnamon [optional]

Orange/Lemon zest [optional]

Caramel Sauce

75g butter

¼ cup brown sugar

2 tsp milk

To Prepare:

Rizogalo

  1. Heat the milk and rice in a large saucepan and simmer over medium heat. Stir constantly, until just below boiling point. Reduce heat to medium-low and cook for 30-40 minutes, stirring occasionally until the pudding thickens a little and the rice becomes tender. (Make sure when cooking, simmer at low temperatures so as not to burn the milk, and the pudding doesn’t stick to the pan!)

  2. [Optional] Add your zest now to add extra flavour.

  3. Remove the pan from your stove and add your sugar and vanilla extract. Stir until sugar dissolves.

  4. If serving now - feel free to portion up and enjoy!

  5. If serving later - transfer into a large bowl and place inside another large bowl filled with ice and stir until cooled, then serve into individual bowls and place into the fridge to store.

  6. [Optional] Sprinkle lightly with cinnamon and add as many pistachios as you’d like.

Caramel Sauce

  1. Melt butter in a small saucepan, and add brown sugar and stir until dissolved.

  2. Add milk and mix until smooth.

  3. Pour onto your Rizogalo and enjoy!

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