Rizogalo (Rice Pudding)

Rizogalo is a creamy and comforting Greek rice pudding, often enjoyed as a healthy breakfast option. It's made with simple ingredients and offers a delightful balance of sweetness and texture.

Ingredients

• Arborio rice - 100 grams
• Water - 500 milliliters
• Almond milk - 250 milliliters
• Honey - 2 tablespoons
• Cinnamon stick - 1
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Chopped almonds - 2 tablespoons (for topping)
• Ground cinnamon - for sprinkling

Steps

1. Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and most of the water is absorbed.
4. Add the almond milk, honey, cinnamon stick, and vanilla extract to the rice. Stir well to combine.
5. Increase the heat to medium and cook uncovered for an additional 10-15 minutes, stirring frequently, until the mixture thickens to a creamy consistency.
6. Remove the saucepan from heat and discard the cinnamon stick.
7. Serve the rice pudding warm or chilled, topped with chopped almonds and a sprinkle of ground cinnamon.

Nutrition

• Calories: 290
• Protein: 5 g
• Carbs: 50 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains almonds, which are a good source of healthy fats and vitamin E.

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