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Rizogalo (rice pudding) and a cookbook giveaway

(5.00/5 - 1 vote)


8 cups milk
1 cup Arborio rice
1-1/2 cups sugar
1 teaspoon real vanilla extract
1 tablespoon finely shredded citrus zest (orange, lemon, or lime)
2 egg yolks
1/4 cup cold milk
1 tablespoon corn flour (optional)
1 teaspoon ground cinnamon


1. In pot over moderately high heat, bring milk to slight boil. Add rice and stir well until boil returns. Reduce heat to medium-low and gently simmer uncovered 30 minutes. Make sure to stir regularly so milk does not congeal or stick to sides and/or bottom of pot.

2. Add sugar, vanilla, and citrus rind; continue to simmer and occasionally stir another 10 minutes.

3. Beat egg yolks with cold milk; whisk in corn flour and mix well.

4. After 10 minutes in Step 2, pour egg yolk mixture into pot; whisk well to incorporate. Simmer another 3-5 minutes, until thick.

5. Remove from heat. Using ladle, spoon out mixture into bowls. Let stand 1 hour to cool. Sprinkle with cinnamon and garnish with curls of shaved citrus rind.

6. Serves 6-8.

Nutritional informations (for 1 serving):

  • Calories:
  • 316Kcal
  • 16%
  • Carbo:
  • 52.1g
  • 17%
  • Total fat:
  • 6.1g
  • 9%
  • Saturated fat:
  • 2.8g
  • 14%
  • Proteins:
  • 12.6g
  • 25%
  • Fibers:
  • 1.5g
  • 6%
  • Sugar:
  • 27.3g

* Percent daily values are based on a 2000 calorie diet * 1 serving = 311g

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