Make Do Mend: Rizogalo

I had a particularly embarrassing moment just the other day. I went to the petrol station and as I handed my card over to the ‘dad’ aged man I said,

‘It may not go through so I have cash in case. That time of the month, you see!’

At that moment I heard myself say that out loud and realised from the horror on his face that it sounded like ‘that‘ time of the month. A verbal panic ensued and I talked as fast as possible, my face as red as possible and making absolutely no sense. All the while the man kept saying ‘That’s rather personal and I’m not sure what that has to do with anything.’ So, thinking about THAT time of the month,and by THAT time I of course mean the end of the month, when all you’re living off is tuna and porridge and you have your toilet paper rationed until pay-day. Here is a cheap, easy and yummy treat.

In Australia we have, or had … I haven’t been back in a while, chicken shops. I happened to have my first job in a chicken shop, Jannali Chicken Spot to be precise. I got fired. Sad times. I got lots of doughnuts though and made some deep-fried mars bars so it wasn’t an entire loss. Probably good I got fired otherwise I would be the size of a house, a happy house but a house none the less.

In these chicken shops they almost always used to sell Rizogalo. Greek rice pudding. It has always been my absolute favourite and I could eat it til the cows come home! (And they take so long!)

My mum made her own version and usually it is around 11.30pm when I decide it is necessary that I make some. Just a few nights ago I made a massive amount and it’s already gone.. Don’t judge me.

You boil it on the stove, add as much cinnamon you like and stick it in the fridge in pretty cups.

Here is the little recipe in case you fancy yourself some lovely greek rice pudding.

Ingredients:

1 litre milk

1 litre water

1 cup white rice, med grain  (I just use whatever I can get my hands on… within reason.. still rice)

1 cup sugar

1 tsp vanilla sugar or vanilla extract (if you don’t have it and have no money, just do it without.. it’s particularly tasty with though! )

2 egg yolks + 2 TBspoons corn flour

Cinnamon

Method:

1. Get yourself a hefty pan cause there is a lot going on.

2. Boil milk + water.

3. Add rice & sugar and stir on low.

4. Beat egg yolks (separating egg yolks makes me feel like a kitchen ninja) + add to corn flour + 1 TBspoon milk, add to rice, milk, water & sugar.

5. Add as much cinnamon as you like (I suggest all of the cinnamon in the land) + keep stirring on low, you can even watch some tele (I suggest Friday Night Lights) , you are just waiting for it to get good and gloopy

6. Have yourself some lovely hot rice pudding and pour the rest into tea cups or bowls, sprinkle cinnamon on top and then put it in the fridge.

7. Have it for breakfast, morning tea, lunch, afternoon tea, dessert… basically just smash it right in your face. It is yum!

- Celeste xx

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2 Comments

Filed under Celeste, Food, Make, Do, Mend

2 responses to “Make Do Mend: Rizogalo

  1. Andreana

    I am midflow making this pudding and would value knowing how many servings it should make and a photo of the consistency. At the moment I am skeptical about only 1 cup of rice.

    • Only just saw this now so hope it worked out for you!
      This recipe made 9 tea cup size servings and that’s after I
      Helped myself to it hot too!
      Consistency should not be too runny. However it will taste good
      Anyway. It thickens up as it cools too. I’ll try to
      Remember to take a picture of consistency next time. It thickens
      Up rather suddenly after feeling like you must’ve done something wrong suddenly it is ready. Hope that helps and it was tasty for you! x

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