Rizogalo (Dairy-Free)

Rizogalo is a delightful Greek rice pudding, reimagined as a dairy-free treat that is both creamy and comforting. This simple dish is perfect for a brunch gathering, offering a taste of traditional Greek flavors without the dairy.

Ingredients

• Arborio rice - 1/3 cup (60g)
• Coconut milk - 1 cup (240ml)
• Almond milk - 1 cup (240ml)
• Maple syrup - 2 tablespoons (30ml)
• Vanilla extract - 1 teaspoon (5ml)
• Cinnamon stick - 1 piece
• Salt - a pinch
• Ground cinnamon - for serving
• Chopped almonds - for garnish (optional)

Steps

1. In a medium saucepan, combine the Arborio rice, coconut milk, almond milk, maple syrup, cinnamon stick, and a pinch of salt.
2. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
3. Cook uncovered, stirring frequently, for about 20 minutes or until the rice is tender and the mixture has thickened to a creamy consistency.
4. Remove from heat and stir in the vanilla extract.
5. Let the rizogalo cool for a few minutes, then remove the cinnamon stick.
6. Divide the rizogalo into two serving bowls, sprinkle with ground cinnamon, and garnish with chopped almonds if desired.
7. Serve warm or chilled.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 80 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 13 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut and almonds.
• Contains antioxidants from cinnamon, which may help reduce inflammation.

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