Steps to Prepare Speedy Chocolate Rice Pudding (ryzogalo)

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, chocolate rice pudding (ryzogalo). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

The Greeks embraced rice, using it in many recipes, including dolmades, avgolemono soup and, of course, rizogalo. Traditionally flavoured with honey and cinnamon, this rice pudding uses milk chocolate for added luxuriousness. Place the milk and sugar in a saucepan and bring to a gentle simmer, stirring, over medium heat. Add the sugary milk to the pot with rice and bring to a boil.

Chocolate Rice Pudding (ryzogalo) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Chocolate Rice Pudding (ryzogalo) is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have chocolate rice pudding (ryzogalo) using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chocolate Rice Pudding (ryzogalo):

1. Make ready 140 grams rice, short grain
2. Take 250 ml boiling water
3. Prepare 1 pinch salt
4. Make ready 1 liter milk
5. Make ready 2 tbsp brown sugar
6. Get 2 tbsp cornstarch
7. Get 4 tbsp cocoa powder
8. Get 1/2 tsp vanilla extract
9. Prepare 1 tbsp honey
10. Make ready ground cinnamon

DIRECTIONS In a saucepan, combine rice & water. Pretty good – a really nice change from plain old rice pudding. I left out the raisins and used short grain rice (short or medium grain rice always works best in rice pudding) and was quite pleased with the results. The word rizogalo comes from the Greek words Rizi (rice) and Gala (milk).

Steps to make Chocolate Rice Pudding (ryzogalo):

1. Bring the water with the salt to a boil. Add the rice and simmer until all the water is absorbed (~ 12 mins).
2. In another pot warm ~ 3/4 of the milk, add the sugar and honey and stir until the sugar is dissolved.
3. Add the sugary milk to the pot with rice and bring to a boil. Simmer for ~15 mins, stirring occasionally.
4. Meanwhile combine the rest of the milk with the corn starch (corn flour) and the cocoa powder.
5. Add the chocolate milk to the pot with the rice and the rest of the milk. Simmer until it thickens, ~20 mins, stirring occasionally (it will thicken more when it cools).
6. Spoon into bowls (7 bowls, ~150 g per bowl), top with cinnamon and chocolate chips (optional) or chopped walnuts (optional).
7. Enjoy warm or refrigerate for 4+ hours and serve cold. Store covered in the fridge.

I left out the raisins and used short grain rice (short or medium grain rice always works best in rice pudding) and was quite pleased with the results. The word rizogalo comes from the Greek words Rizi (rice) and Gala (milk). I I like to add a vanilla pod (cut in half lengthwise) and a cinnamon stick to the milk during cooking, because it gives the pudding an extra dimension and makes it so much more fragrant and comforting. Needless to say that this rizogalo along with this Greek superfood breakfast bowls. Chocolate rice pudding is a delicious take on the classic rice pudding that we all know and love!

So that is going to wrap this up for this special food chocolate rice pudding (ryzogalo) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!