This is a signature dessert for Greeks and it is so easy and quick to make, with simple ingredients that everyone has at home. It’s light and full of flavor. Try it and you’ll love it! Featured in Series 5 Episode 13.
- 1 Litre water
- 1 Litre milk
- 150-200g Sugar (depending how sweet we want it)
- 40g Corn flour
- 200g Rice (rizotto)
- 1 Teaspoon vanilla essence
- Ground cinnamon for topping
In a pot add the rice and water and boil for 20’.
Add the milk, the sugar, the vanilla essence and the corn flour and stir.
Lower the heat and stir continuously until it thickens. It is important to stir continuously so that the rice doesn’t stick to the bottom.
As soon as the rice begins to thicken, remove from heat, and allow it to rest for 5’.
Put it in individual bowls and serve it warm or cold. If you like it cold, refrigerate to chill.
To serve the ryzogalo sprinkle with ground cinnamon.