Rizogalo (Rice Pudding) And A Cookbook Giveaway – a delicious recipe with milk, arborio rice, sugar, vanilla, egg yolks, cold milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In pot over moderately high heat, bring milk to slight boil. Add rice and stir well until boil returns. Reduce heat to medium-low and gently simmer uncovered 30 minutes. Make sure to stir regularly so milk does not congeal or stick to sides and/or bottom of pot.
2
Add sugar, vanilla, and citrus rind; continue to simmer and occasionally stir another 10 minutes.
3
Beat egg yolks with cold milk; whisk in corn flour and mix well.
4
After 10 minutes in Step 2, pour egg yolk mixture into pot; whisk well to incorporate. Simmer another 3-5 minutes, until thick.
5
Remove from heat. Using ladle, spoon out mixture into bowls. Let stand 1 hour to cool. Sprinkle with cinnamon and garnish with curls of shaved citrus rind.
859
kcal
Calories
21
g
Fat
142
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 cups milk, 1 cup arborio rice, 1 1/2 cups sugar, 1 teaspoon vanilla extract real, and more.
Yes, Rizogalo (Rice Pudding) And A Cookbook Giveaway falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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