Village-Style Rice Pudding (Rizogalo)

Name: Village-Style Rice Pudding (Rizogalo)
Yield: 8 small bowls
Ingredients: 4 1/4 cups goat’s milk (1 liter; cow’s milk can be used); 3 cups water (710 ml); 1/3 cup Carolina or medium-grain rice (about 65 grams); 4-5 tablespoons sugar (I used granulated stevia); 3 tablespoons vanilla-flavored cornstarch (about 30 grams); 1/4 teaspoon ground mastic (masticha)

𝑀𝒶𝓉𝓈𝑒𝒻𝒶 @matsefa

Finally back home for vacation! Here, my aunt always welcomes us with fish soup, fresh homemade bread from the wood-fired oven, and goat’s milk freshly collected in the morning, so I can make our favorite rice pudding...

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Ingredients

8 small bowls

4 1/4 cupsgoat’s milk (1 liter; cow’s milk can be used)
3 cupswater (710 ml)
1/3 cupCarolina or medium-grain rice (about 65 grams)
4-5 tablespoonssugar (I used granulated stevia)
3 tablespoonsvanilla-flavored cornstarch (about 30 grams)
1/4 teaspoonground mastic (masticha)

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Steps

1

Bring the water to a boil in a saucepan, then add the rice and cook until all the water is absorbed.
2

Add the milk, reserving 1/2 cup (120 ml) to dissolve the vanilla cornstarch.
3

Stir in the sugar, the milk with dissolved cornstarch, and the mastic. Stir with a wooden spoon until the mixture thickens slightly. (It will fully thicken as it cools.)
4

Divide the pudding into small bowls and set aside to cool. (I never wait!) [Once cooled, you can store them in the refrigerator covered with plastic wrap.]
5

Sprinkle with cinnamon and serve!