Ingredients
3.5 oz arborio rice
40 oz whole milk
2 oz sugar
1⁄2 tsp vanilla extract
orange zest, or lemon peel
cinnamon powder
Preparation
In a heavy bottom saucepan heat milk and rice. Simmer over medium heat while stirring constantly until it comes below boiling point. Reduce heat to medium low and cook for 30 to 40 minutes or until mixture turns thick and rice is tender. Add orange zest if desired.
Remove pan from heat. Add sugar and vanilla extract. Stir, until the sugar dissolves. If rice mixture doesn’t thicken at this point add a few spoons of water and cornstarch mixture and stir until rizogalo thickens.
To avoid rizogalo forming a crust, pour mixture into a bowl and place over a separate bowl filled with ice. Stir until mixture turns cold. To store, spoon rizogalo in separate bowls and keep in the fridge.
Sprinkle cinnamon powder over rice pudding and serve. Enjoy!
