Your traditional rizogalo (rice pudding) with a twist. This dessert is topped with fresh strawberries to make it even more irresistible.
Strawberry and Rose Rizogalo (Rice Pudding)
Ingredients
750 ml milk, plus 2tbs extra
½ cup short grain white rice
½ vanilla pod, seeds scraped out or 1 tsp vanilla paste
3 tbs corn flour
¼ cup caster sugar
2 tbs rose water
250 g strawberries
1 tbs caster sugar, extra
fresh mint leaves for garnish (optional)
Method
- Boil rice in plenty of water until cooked. Drain and set aside
- In a heavy based small pot add the milk and vanilla and heat to just before boiling
- Add the rice and ¼ cup sugar and stir (remove and discard vanilla pod, if using)
- In a small bowl dissolve the cornflour with 2 tbs of milk until a paste forms
- Add this to the milk and rice and continue to stir until it thickens and reaches boiling point. Remove from heat.
- Stir through 1 tbs rose water and divide rizogalo into small dishes or glasses
- Allow to cool and then refrigerate
- Mix the berries with remaining rose water and sugar and place in the fridge until needed
- To serve, add some of the berries on top and garnish with fresh mint
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