John Paul Urizar
This quintessential Greek rice pudding recipe combines rice with the sweetness of vanilla bean, pistachio and candied lemon for a warming winter dessert. Known as Rizogalo in the native tongue, Greek rice pudding is relatively quick and easy to make, so it’s a weeknight dessert winner.
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Ingredients
Method
Combine rice, 400ml cold water and ½ tsp sea salt in a saucepan, bring to the boil over medium-high heat, stir, then cover with a lid, reduce heat to low and cook until liquid is absorbed (12-15 minutes).
Meanwhile, combine milk, vanilla bean and seeds, cinnamon quill, zest and 90gm sugar in a separate saucepan. Bring to a simmer over medium heat, add rice mixture, stir to combine, then simmer, stirring occasionally, until rice is tender (15-20 minutes).
Meanwhile, combine cornflour and enough cold water to form a thin, smooth paste. Add to rice mixture, stir continuously until mixture thickens (4-5 minutes), remove from heat, cover with a lid and cool to room temperature.
Whisk egg yolks and remaining sugar in a bowl until light and fluffy (2-3 minutes), add to rice mixture and stir continuously over low heat until sauce coats rice (4-5 minutes).
Divide among bowls, serve warm, scattered with ground cinnamon, pistachio, candied lemon, fresh raspberries and drizzled with honey.
This recipe also requires cooling (see method).
Note
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