Chocolate Rice Pudding (ryzogalo)

Name: Chocolate Rice Pudding (ryzogalo)
Total time: 3000 s
Yield: 7 servings
Cuisine: American
Ingredients: 140 grams rice, short grain; 250 ml boiling water; 1 pinch salt; 1 liter milk; 2 tbsp brown sugar; 2 tbsp cornstarch; 4 tbsp cocoa powder; 1/2 tsp vanilla extract; 1 tbsp honey; ground cinnamon

bi11ie @cook_3121287

I've been eating my grandma's Greek rice pudding (ryzogalo) ever since I was little. I hadn't had it in a while and I decided to make it myself. Then I had an idea: I wanted to make a thick chocolate rice pudding! And here it is :)

PS: If you want to make traditional Greek rice pudding (ryzogalo), then just omit the cocoa powder without changing anything else

bi11ie @cook_3121287

PS: If you want to make traditional Greek rice pudding (ryzogalo), then just omit the cocoa powder without changing anything else

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Ingredients

50 mins

7 servings

140 gramsrice, short grain
250 mlboiling water
1 pinchsalt
1 litermilk
2 tbspbrown sugar
2 tbspcornstarch
4 tbspcocoa powder
1/2 tspvanilla extract
1 tbsphoney
ground cinnamon

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Steps

50 mins

1

Bring the water with the salt to a boil. Add the rice and simmer until all the water is absorbed (~ 12 mins).
2

In another pot warm ~ 3/4 of the milk, add the sugar and honey and stir until the sugar is dissolved.
3

Add the sugary milk to the pot with rice and bring to a boil. Simmer for ~15 mins, stirring occasionally.
4

Meanwhile combine the rest of the milk with the corn starch (corn flour) and the cocoa powder.
5

Add the chocolate milk to the pot with the rice and the rest of the milk. Simmer until it thickens, ~20 mins, stirring occasionally (it will thicken more when it cools).
6

Spoon into bowls (7 bowls, ~150 g per bowl), top with cinnamon and chocolate chips (optional) or chopped walnuts (optional).
7

Enjoy warm or refrigerate for 4+ hours and serve cold. Store covered in the fridge.