Rizogalo - Greek Rice Pudding
Enjoy this creamy Greek Rizogalo, a rice pudding made with fragrant cardamom, cinnamon, and a touch of cream for extra richness. Cooked to perfection and topped with a sprinkle of cinnamon, this comforting dessert can be served warm or cold!
Ingredients
4 Cardamom pods, ground
225g long grain rice, washed
450ml water
450ml whole milk or almond milk
270ml single cream
75g caster sugar
1 cinnamon stick
Ground cinnamon to serve
45-50 mins to prepare and make | Serves 4 portions
Method
Start by grinding the cardamom in a pestle and mortar to remove the pods. Continue grinding for another minute and set aside.
In a pan, add the washed rice, water, milk, single cream, sugar, cinnamon stick and the ground cardamom. Place over a medium heat and stir frequently for 30-35 minutes until the rice is cooked and the consistency has thickened.
Once cooked, place a lid on top of the saucepan for 10 minutes to allow the Rizogalo to settle.
Serve warm or cold with a sprinkle of ground cinnamon.
