Rizogalo
If you haven't heard of Rizogalo it's a cold Greek rice pudding, flavoured with lemon and cinnamon and amazingly refreshing. The best thing about it is you make it the day ahead, and involves very little hands on time so it's great for parties, and is suitable for ages 6months up.
Whether you're vegan, have a child with milk or gluten allergy, trying to eat more plant based, or simply after a tasty dessert I definitely recommend you giving it a go.
Serves: 4 - 6
Preparation: 5 Mins
Cooking Time: 45 Mins
Ready In: 50 Mins + Chilling
- 100g Risotto Rice
- 1 ltr coconut milk
- 50g Caster Sugar
- Zest of lemon
- 1 tbsp Cornflour
- Cinnamon
- Preheat the oven to 200C/180Fan/Gas 6. Pour the rice, milk, sugar, cornflour and lemon zest into an oven proof dish and bring to the boil, stirring continuously.
- Put the lid on and bake in the oven for 30-40 minutes. Leave to cool to room temperature, then dish up into bowls. Pop in the fridge until ready to eat- min 4 hours but preferably overnight.
- Lightly sprinkle with cinnamon before serving.
Method
- Preheat the oven to 200C/180Fan/Gas 6. Pour the rice, milk, sugar, cornflour and lemon zest into an oven proof dish and bring to the boil, stirring continuously.
- Put the lid on and bake in the oven for 30-40 minutes. Leave to cool to room temperature, then dish up into bowls. Pop in the fridge until ready to eat- min 4 hours but preferably overnight.
- Lightly sprinkle with cinnamon before serving.
Ingredients
- 100g Risotto Rice
- 1 ltr coconut milk
- 50g Caster Sugar
- Zest of lemon
- 1 tbsp Cornflour
- Cinnamon
Additional Information
This is great at any age and very refreshing. You can use cows milk if you want. Try and choose fortified, unsweetened plant-based milk if using.
