Dessert/ Gluten Free

RIZOGALO: CREAMY RICE PUDDING






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Ingredients

  • Makes 10-12 servings
  • ¾ cup rice
  • 2 cups water
  • ¼ teaspoon salt
  • 6 cups whole milk
  • 1 cup plus ¼ cup sugar
  • 4 egg yolks
  • 2 cups heavy cream
  • 1 teaspoon corn starch
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • Cinnamon to sprinkle on top

Instructions

1

I grew up eating this comforting dessert. My mom made her rizogalo with lemon zest, but I thought I'd kick it up a notch (like Emeril says) and make it more decadent like a custard 🙂

2

So in came the egg yolks, the cream and my favorite winter flavorings: orange zest and cinnamon. You can definitely serve this dessert year round, but I find myself making this more in the colder months. It's rich and comforting warm or cold! Feel free to substitute the orange zest and to add your favorite flavors: almond extract, raisins, rose water; whatever suits your fancy!

3

Bring rice, salt and water to a boil in a pot and reduce heat. Let simmer until rice absorbs all of the water stirring occasionally. About 10 minutes.

4

Add milk and 1 cup sugar and bring to a boil. Reduce heat to medium and cook for about 25 minutes, or until mixture thickens and rice is very tender.

5

Puree the mixture for a few seconds with an immersion blender until it's creamy but there should still be some whole pieces of rice for texture.

6

In a separate bowl whisk egg yolks with the remaining ¼ cup sugar ,orange zest and cornstarch. Add the heavy cream and mix it.

7

Pour about one cup of the hot pudding mixture into the egg mixture and whisk it while adding a little more hot pudding mixture. This will temper the eggs so that they don’t scramble (nobody likes scrambled eggs in their pudding...)

8

Add the egg mixture back to the pot and cook for about 5 more minutes over medium heat, stirring so that it doesn't burn.

9

Add 1 teaspoon vanilla extract and stir. Pour into small serving bowls or in a large serving bowl and sprinkle cinnamon on top; lots of cinnamon!! You can also garnish it with some toasted almonds for crunch 🙂

10

Refrigerate until cold and serve.

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