Rice pudding (or Rizogalo) is a familiar dessert in Greek homes. This is the only pudding I ever remember my grandmother making, and to this day, it’s my 90-year-old father’s favorite. Lowcountry Creamery milk is rich and creamy and makes this pudding luscious. The preparation is simple, but does take time. If you have the patience, the results are worth the wait!
Ingredients
- ½ cup long-grain rice
- 4 cups Lowcountry Creamery whole milk
- ½ cup white sugar
- ¼ teaspoon vanilla
- ¼ teaspoon salt
- Cinnamon for sprinkling
Instructions
Put rice into medium pot and barely cover with water. Place on stove over medium heat and bring to soft boil. Let boil until the water is absorbed – this softens the rice. Pour the milk into the pot and cook over low heat, stirring frequently for about 30 minutes.
As the mixture begins to thicken slightly, add the sugar, vanilla and salt. Continue to stir frequently.
At around the 45-minute mark taste the rice for doneness, the mixture will begin to thicken. Adjust the heat to keep mixture at a simmer to assure the rice gets cooked. Stir frequently until you reach the desired doneness and consistency. I judge doneness by the softness of the rice, and when I see the bottom of the pan as I stir. The pudding does thicken once removed from the heat and allowed to set.
Pour the rice pudding into individual ½ cup custard cups, ramekins, or one large elongated bowl. Sprinkle with cinnamon. Let set at room temperature for about an hour before refrigerating. Can be enjoyed while still warm, if desired.
