I love rice pudding (rizogalo in Greek) because it's a quick and healthy option for breakfast, snack or dessert all year round.
What's more, you need ingredients that you most likely already have in your kitchen 😊.
Ingredients:
100 g rice
200 ml water
800 ml milk of your choice (+ 50 ml separately)
180 g dates pitted
¼ tsp. ground mastic
1 ½ tbsp corn starch
1 pinch of salt
cinammon for sprinkling
Step by step:
- Soak the dates in hot water for 20 minutes.
- Wash the rice and boil it in a medium-sized pot with the water and a pinch of salt.
- While the rice is boiling, prepare the dates by processing them thoroughly in the food processor.
- When the rice has absorbed the water, add the milk, the processed dates and the mastic.
- Continue boiling in low heat, stirring for 15–20 minutes.
- Dissolve the corn starch in 50 ml milk you’ve set aside, add it in the pot and mix continuously, until it starts to thicken.
- Remove from the heat and move the rice pudding (rizogalo) to little bowls.
- Serve warm or cold, with cinnamon on top.
Tips
- Rizogalo is a delightful meal that can be enjoyed all year round.
- You can serve it with fresh fruits (like strawberries and blueberries), nuts, marmelade, sour cherry, or caramelized apples.
- In summer, I add lemon or orange zest on step 4. It gives a refreshing sense.
Enjoy!