Steve’s Rice Pudding (Risogalo)

My husband insists that he makes the best rice pudding on the planet. As his wife, who am I to argue? Give this creamy rice pudding a try and see if he deserves the crown. Put aside some time when making it as you need to continuously stir the rice.

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1/2 cup short grain rice
2 cups water
1 tsp salt
4 cups 2% milk
1 cup 35% cream
1/2 cup sugar
1 oz mastiha liqueur*
2 tbsp cornstarch
1/2 cup 2% milk
Ground cinnamon (for top)vvvv

Add the salt to the water and bring to a boil. Once boiling, add the rice and cook for approximately 10 minutes until all the water has been soaked up by the rice. Once the water has been absorbed, add the milk, cream, sugar and liqueur. Continue to stir until mixture reaches a soft boil and the sugar has melted. Once it starts boiling, turn down the heat and stir until slightly thickened (approximately 20 minutes).

Melt the cornstarch in the half cup of milk and add to the rice mixture. Stir in until the mixture becomes thick. Place the pudding in ramekins and dust with ground cinnamon.

Makes 8 ramekins.

*If you don’t have mastiha (it can be found in the LCBO), then use vanilla. Mastiha, however, has a very distinct nutty yet sweet flavor that you should try.

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