Gastronomixs

Rizogalo

Rizogalo is a Greek rice pudding with vanilla.

Creation by George Calombaris, The Press Club, Melbourne, Australia.

Makes 1100g.

Rizogalo

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Ingredients

120

g

sushi rice

 1

 

vanilla pod

600

ml

whole milk

50

g

granulated sugar

200

ml

whipping cream

As needed:

 

Maldon salt

Preparation method

  • Place the rice in cold water in a heavy-bottomed pan and bring to the boil.
  • Cook the rice on low heat for six minutes and then drain the rice.
  • Scrape the seeds from the vanilla pod.
  • Add the milk, salt, vanilla seeds, and vanilla pod to the rice.
  • Cook on low heat for 20 minutes until the rice is cooked and all the milk has been absorbed.
  • Add the sugar and cream and stir until dissolved.
  • Pour the rice into a flat bowl to cool.
  • Cover the bowl with plastic wrap and place in the refrigerator once it has cooled.

Serving suggestions

  • In a composition with salted caramel and vanilla crumble.
  • In a composition with poached peach, apricot, or pineapple.
  • In a composition with banana, almonds, and coffee. 

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