Rizogalo

A chilled Greek rice pudding with the sweet floral flavour of rose water from Diana Henry
By Diana Henry
Rizogalo
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 5 minutes plus chilling time
  • Effort: easy

Ingredients

  • 150 g short grain rice
  • 900 ml full fat milk
  • 50 g caster sugar
  • 100 ml thick double cream
  • 1 tbsp rose water

To serve:

  • fresh mixed summer berries
  • rose petals
  • chopped pistachio nuts

Method

1. Put the rice in a pan and cover it with water. Bring to the boil and boil for 4 minutes then drain.

2. Return the rice to the pan with the milk, sugar and half the cream and bring to the boil. Turn down to a simmer and cook until all the liquid has been absorbed and the rice is soft, it will take about 20-30 minutes. You need to stir from time to time and add a little more milk if you find it has been absorbed before the rice is soft.

3. Take the pan off the heat and leave to cool before chilling. It will become very firm when cold so before you serve it, loosen it by adding the remaining cream and rose water.

4. To serve: garnish the rizagalo with the berries, rose petals and pistachios to serve.

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