Rizogalo- Greek Rice Pudding | Christine Cushing

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk reduces calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally.

Bring a pot on the stove to a boil.

Add 4 cups of whole milk and 1 cup of coconut milk to the pot.

Add 1 cinnamon stick and the zest of 1 lemon to the pot.

Add 1/3 cup of organic sugar to the pot.

Chop 1-2 dried Greek figs super finely and add them to the pot.

Add 1/2 cup of short grain rice (muddy smut) to the boiling mixture.

Stir the mixture and add a pinch of salt.

Cover the pot and simmer for 20 minutes, keeping the lid slightly ajar to prevent overflow.

After 20 minutes, remove the lid and stir the mixture, cooking it uncovered for an additional 12-15 minutes until creamy.

Check the texture; it should be a bit loose as it will thicken upon cooling.

Serve warm with a sprinkling of cinnamon on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens