This dessert originated in Turkey and has a beautiful fresh flavour. We love the creaminess and richness of the rice, and all the subtle flavours.
5½ cups full-cream milk
¼ cup caster sugar
1 teaspoon vanilla bean paste
¼ cup rosewater
3 strips of lemon zest
1 cup arborio rice
2 egg yolks
1 teaspoon cornflour
1. Pour the milk into a deep saucepan, add the caster sugar, vanilla bean paste, rosewater and lemon rind. Place over medium heat and bring to the boil. Immediately turn down to a low heat, gradually stir in the rice and simmer for 20 minutes, stirring occasionally.
2. In a bowl, whisk the egg yolks and cornflour together.
3. Using a measuring cup, take out ½ cup of milk from the rice mixture and add to the egg yolks. Whisk to combine. Pour this egg mixture into the rice mixture. Stir with a wooden spoon and place back on the stove for about 10 minutes.
4. Scoop the rizogalo into dessert glasses and refrigerate for 2 hours before serving.
Don’t overcook the rice, otherwise it will become gluggy. Garnish with roughly chopped pistachios and candied rose petals, if desired.
Recipes and images from Taking You Home: Simple Greek Food by Helena Moursellas and Vikki Moursellas published by Hachette Australia ($39.99)
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