Rizogalo- a simple, creamy, comforting classic Greek dessert. As a child my father made this for our family from time to time and I will never forget the smell of the boiled milk, vanilla and cinnamon wafting from the kitchen. He would plate the rizogalo on small flat plates and dust them with cinnamon. Then he would cover them with plastic wrap and chill them in the refrigerator for at least one hour before serving. My sisters and I could not wait to dig in!
- 1 cup Arborio rice (washed well)
- 6 cups milk
- 1 cinnamon stick
- 1 teaspoon vanilla
- 1/2 lemon peel (optional)
- 1 teaspoon liquid stevia (or 1/2 cup of sugar)
- ground cinnamon for dusting over top of pudding
Add the rice, milk, cinnamon stick, vanilla, lemon peel (if using) and Stevia (or sugar) in a medium size heavy bottom pot over medium heat. Bring to a boil and then reduce temperature to low, stirring constantly to prevent the milk from burning. When a thick, creamy consistency has been achieved, remove from heat. This dish can be served warm and room temperature but chilled is the traditional way to this. Remember to dust with ground cinnamon.