Rizogalo, (pronounced rezo-GAH-LOW, and roll that ‘R’) is creamy thick custard like Greek dessert. This recipe originated from an old cookbook of mine from 1957 from the Holy Trinity Greek Orthodox Church in Charleston, South Carolina. It has been modified by me throughout the years. I love the addition of golden raisins and orange peel. They are both optional.
It’s a great way to use leftover rice. Turn leftovers into creamy goodness! This gives me a chance to show you all some of the beauty of the Greek Islands from our vacation a few years back
Ingredients:
1 cup uncooked rice
2 ¼ cups water
½ tsp salt
2 cups milk + ½ cup milk
1/3 cup white sugar
2 eggs, beaten
1 cinnamon stick
Zest of ½ orange (or lemon)
1/2 cup golden raisins
1 Tbs butter
1 Tsp vanilla
Cook rice in deep saucepan, covered, in salted water until water is absorbed and rice is done. Remove from heat. This makes 4 cups of cooked rice.
Mix 2 cups of milk and 1/3 cup sugar together and pour back into rice with cinnamon stick and simmer over medium heat until thick and creamy (15 to 20 min) Half way through I add the orange zest.
Stir remaining ½ cup milk and 2 beaten eggs together ( I pour this through a fine strainer) and return to pan stirring constantly until mixed. Add raisins, butter and vanilla. Cook for a few minutes more.
Serve warm or cold. I garnish it with whipping cream and a dash of cinnamon.
Serves 6 to 8
Spectacular view of the Caldera in Oia!
Prijatno!
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