From 𝑀𝒶𝓉𝓈𝑒𝒻𝒶's kitchen in Greece. 
Village-Style Rice Pudding (Rizogalo)
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...
Village-Style Rice Pudding (Rizogalo)
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...
Open in Cookpad AppSteps
- 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!
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Adeya
