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Rizogalo (Rice Pudding) And A Cookbook Giveaway

Rizogalo (Rice Pudding) And A Cookbook Giveaway
  • Prep 10 hr 0 min
  • Total 30 hr 0 min
  • Servings 8
Make this classic rice pudding for a simple and delicious dessert.
Updated June 9, 2015

Ingredients

  • 8 cups milk
  • 1 cup Arborio rice
  • 1-1/2 cups sugar
  • 1 teaspoon real vanilla extract
  • 1 tablespoon finely shredded citrus zest (orange, lemon, or lime)
  • 2 egg yolks
  • 1/4 cup cold milk
  • 1 tablespoon corn flour (optional)
  • 1 teaspoon ground cinnamon

Steps

  • 1
    In pot over moderately high heat, bring milk to slight boil. Add rice and stir well until boil returns. Reduce heat to medium-low and gently simmer uncovered 30 minutes. Make sure to stir regularly so milk does not congeal or stick to sides and/or bottom of pot.
  • 2
    Add sugar, vanilla, and citrus rind; continue to simmer and occasionally stir another 10 minutes.
  • 3
    Beat egg yolks with cold milk; whisk in corn flour and mix well.
  • 4
    After 10 minutes in Step 2, pour egg yolk mixture into pot; whisk well to incorporate. Simmer another 3-5 minutes, until thick.
  • 5
    Remove from heat. Using ladle, spoon out mixture into bowls. Let stand 1 hour to cool. Sprinkle with cinnamon and garnish with curls of shaved citrus rind.

Expert Tips

  • Serves 6-8.

Nutrition Information

No nutrition information available for this recipe
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