Rizogalo: Rice Pudding with Honey Recipe

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Vikki and Helena

Vikki and Helena, sassy twins born in South Australia. The girls learnt the tricks of the trade from their Greek grandmother. Growing up in a Greek family has given them the passion and love for Mediterranean food.

The Identical twins were 2014 finalists on Channel 7’s My Kitchen Rules. Their Greek family food won the hearts of the nation.

Rice is a staple in their homes and as kids they loved eating Rizogalo straight out the pot. This recipe is delicious, comforting and with a touch of Greek honey, you will be transported straight back to Greece!

Ingredients (Serves 4):

  • 5 ½ cups full-cream milk
  • ¼ cup caster sugar
  • 1 teaspoon vanilla bean paste
  • 3 strips of lemon zest
  • ¼cup of honey + extra to serve
  • 1 cup arborio rice
  • 2 egg yolks
  • 1 teaspoon cornflour
  • To serve: Handmade sour cherry

Method:

  1. Pour the milk into a deep saucepan, add the caster sugar, vanilla bean paste, honey and lemon zest. 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 1/2 cup of milk from the rice mixture and add to the egg yolks. Whisk to combine. Pour egg mixture into the rice mixture. Stir with a wooden spoon and place back on the stove for about 10 minutes or until thick and creamy.
  4. Scoop the rizogalo into serving bowls and refrigerate for 2 hours before serving or enjoy it hot. Serve with honey and ENJOY!

Tip: If you don’t have lemon use orange instead.

*Recipe and Images Courtesy of: Grecian Purveyor and Vikki and Helena

*The girls have been in the food industry for the last 5 years, and currently work in the food publishing world. Helena is the assistant food editor at Delicious magazine and Vikki is working as a photo chef and recipe developer at Women’s Weekly Australia. In their spare time the girls love developing recipes at home and feeding their friends and family. The twins published ‘Taking You Home’ Simply Greek food with Hachette Books Australia. Helena and Vikki share their favourite recipes so that you can experience what it’s like to eat at their Greek family table. Each recipe is accompanied by a personal story and photos from the girls’ own collection.
*This recipe was a part of an exciting and ambitious project launched by Grecian Purveyor titled “The Greek Easter Feast”. It’s a celebration of our beloved food culture during the Easter period, with dishes from Corfu to Cyprus and from Crete to Thessaloniki showcasing how to prepare authentic Greek dishes using authentic Greek products. This project which is showcased digitally, encourages Greeks and lovers of Greek food from all around the world who are now stuck at home, to celebrate Greek food culture and make those wonderful dishes at home for their families in these uncertain times.
*This recipe had a little gourmet twist using Vasilissa honey with Greek red saffron and IAMVI handmade sour cherry fruit preserve. Check out their gourmet Greek natural and organic delicacies.
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This piece was written for GCT by a guest blogger.

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