Greek Cooking Challenge
RISOGALO RICE PUDDING
George Calombaris knows how to make the best Risogalo!
Well, it’s the best next to my mother’s recipe of course. I love my mum’s risogalo! But I can never seem to make it the same way that she does. My risogalo always turns out different to my mothers. However, when I follow George Calombaris’s recipe I get a smooth and creamy rice pudding that is perfect to eat straight away as a hot dish or as a cold dish after chilling in the fridge.
George Calombaris is a famous Greek Australian Chef. He is a judge on Master Chef Australia, he owns seven restaurants in Melbourne and he is the author of the recipe book Greek Cookery From the Hellenic Heart. George has many fantastic recipes for Greek and Cypriot food and today I will be sharing his recipe for Risogalo, Greek Rice Pudding.
“The parents of my Anglo-Saxon mates tell them that if they eat their greens, they can have something sweet. My mother tells me that if you have a sweet tooth, it needs to be nourished. For me, this rice pudding is the best way to comfort a sweet tooth and have a great snack. It is comforting and delicious.”
Join the Greek Cooking Challenge and share your own cooking photos – use the hashtag #GreekCookingChallenge
RISOGALO: RICE PUDDING
AUTHOR: GEORGE CALOMBARIS
- 200 gm short-grain rice, rinsed
- 850 ml milk
- 1 vanilla bean, split and seeds scraped
- 1 cinnamon quill
- 160 gm caster sugar
- 40 gm cornflour
- 3 egg yolks
- To serve: ground cinnamon
Prep time 10 mins, cook 40 mins (plus cooling)
1. Combine rice, 400ml cold water and ½ tsp sea salt in a saucepan, bring to the boil over medium-high heat, stir, then cover with a lid, reduce heat to low and cook until liquid is absorbed (12-15 minutes).
2. Meanwhile, combine milk, vanilla bean and seeds, cinnamon quill and 90gm sugar in a separate saucepan. Bring to the simmer over medium heat, add rice mixture, stir to combine, then simmer, stirring occasionally, until rice is tender (15-20 minutes).
3. Meanwhile, combine cornflour and enough cold water to form a thin, smooth paste. Add to rice mixture, stir continuously until mixture thickens (4-5 minutes), remove from heat, cover with a lid and cool to room temperature.
4. Whisk egg yolks and remaining sugar in a bowl until light and fluffy (2-3 minutes), add to rice mixture and stir continuously over low heat until sauce coats rice (4-5 minutes). Serve warm, scattered with ground cinnamon.
We LOVE George Calombaris Recipe for Risogalo but remember that you can use your own recipe for the Greek Cooking Challenge if you want to. Take a look at our Pinterest board for more inspiration and recipes.
Take A Photo and Share It
Join the Convesation
Use the hashtag #GreekCookingChallenge
The Greek Cooking Challenge is all about Learning How To Be A Good Greek Cook.
Share your cooking experiences, tips and recipe secrets. Tell us about the things that have gone wrong or perfectly right with your recipe. Post your comments here on the blog or use the hashtag #GreekCookingChallenge
Related posts you might love:
- Reading Greek Coffee Cups
- Greek Cooking Challenge Recipe 1: Vasilopita
- Greek Cooking Challenge Recipes