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 Rizogalo is a traditional Greek dessert made of milk and rice.
INGREDIENTS
2 1/2 cups or 600 ml of whole milk
1/3 cup or 66 gr of white rice
1/8 teaspoon salt
1 egg
1/4 cup or 50 gr dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup 40 gr raisins
PREPARATION
1. In a medium bottomed saucepan, combine milk rice and the salt and boil over high heat. Reduce heat to lower temperature and simmer until rice is tender for about 20 minutes. Stir continuously to prevent the rice from sticking to the bottom of the pan.
2. In a small mixing bowl, whisk together egg and brown sugar until the ingredients are well mixed. Then add a half cup of the rice mixture - a tablespoon at a time - beating to incorporate.
3. Add the egg mixture into the saucepan of rice and milk and stir, on low temperature, for 10-15 minutes until thickened. Be careful not to a boil the mixture at this point. Stir in the vanilla. Remove from heat and stir in the raisins.
Serve warm or cold after adding the cinnamon.
By Joanna (Rethymnon, Crete)
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