Culture Street

Food

Rosewater Rice Pudding (Rizogalo)

On March 13, 2015

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.

Serves 4

Ingredients

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.

TIP
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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