This recipe is especially made for my friend Socrates. And for all of you that want to try the Greek dessert ‘rizogalo’ or else the Greek version of rice pudding. ‘Rizogalo’ is a humble yet delicious dessert, made easily with what most people have always in their kitchen; milk, sugar, rice. In Greece it is a dessert that would most likely get treated by in a house than in an expensive restaurant. And this is not in terms of taste but in terms of level of difficulty/experience needed in order to make it. For that reason I was completely amazed to see it served (and highly credited) in a restaurant in France taking into account the attention French people pay into their “cuisine”..
- 1lt. milk
- 200gr. water
- 6tbsp. glutinous rice
- 6tbsp. sugar (cut not really full tablespoons)
- cinnamon for sprinkling on top
- Wash the rice with some water and dry it well.
- Then you need to break it in smaller pieces even by rubbing it between your palms or by using a blender. If you use the blender option make sure you don’t make a powder out of it but just break in smaller pieces.
- Put the milk and water in a pot and let it boil.
- When the milk is boiling add the rice and lower the temperature. Stir well until you a get a creamy mixture.
- Add the sugar little by little and continue with stiring until the mixture is creamy enough.
- Serve in small bowls and sprinkle some cinnamon on top and..
- French serve their own “Riz au lait” with small pieces of fresh fruit or with some fruit jam..