We had Harmony Day at work today and everyone had to bring something from their country of origin. Being Greek and leaving it to the last minute the easiest thing I could think of to cook was Rizogalo or Greek Rice Pudding.
I decided to make it with lactose free milk because Greek Rice Pudding dessert is my favourite and wanted to have some as well. This Greek Rice Pudding is without eggs as well.
I found an easy recipe on the SBS food website and had some assistance from my mother who insisted I put water in as well as milk because it's not Greek otherwise! Can't argue with mum.
Of course she was right as one of my co-workers said it was the best Greek Rice Pudding he has ever tasted. I don't know if he was just being nice but I will accept the compliment and gladly. Another co-worker said it was light and fluffy and wanted the recipe.
So below is the recipe I used which is part Greek mum Rizogalo recipe and part SBS Greek Rice Pudding Recipe.
This is an easy recipe which did take around 45 minutes to cook on the stove top. I got six small servings out of it.
Greek Rice Pudding RecipeIngredients
4 cups (1 ltr) lactose free milk
1 cup (250ml) water
½ cup (100 g) arborio rice
2 tbsp raw sugar
½ tsp vanilla extract
Heat milk, water and rice in a saucepan on medium heat, stirring frequently until it starts to lightly boil or is simmering.
Add sugar and vanilla extract and stir to combine all ingredients.
Reduce heat to low and simmer for 30 minutes, stirring frequently, until rice is tender and consistency has thickened.
Spoon rice into small serving bowls and sprinkle with cinnamon.
Serve either hot or cold. It can be eaten both ways enjoyably.