I will never forget waking up and smelling my mom’s rice pudding. I remember walking down the stairs and seeing all the countertops of the kitchen and the dining table covered with small plates of rizogalo. I will never forget waking up and smelling my mom’s rice pudding. I remember walking down the stairs and seeing all the countertops of the kitchen and the dining table covered with small plates of rizogalo. Because we were 8 members in my family, she always had to make a big quantity. A childhood memory in a bowl – creamy, comforting, and lightly scented with mastiha or vanilla. Ingredients (6 portions) • 1 cup (190 g) rice (glacé) • 1 pinch salt • 3 cups (700 ml) water • 5 cups (1,200 ml) milk • 2/3 cup (130 g) sugar • 4 tbsp cornflour (cornstarch) • 2 vanilla cubes or ¼ tsp mastiha Chios powder • Ground cinnamon, for topping Instructions Wash the rice well and strain. In a pot, bring the water to a boil. Add the salt and immediately the rice. Stir often, scraping the bottom so it doesn’t stick. When the water is almost absorbed, add the milk. Keep stirring constantly. Stir in the sugar and the vanilla or mastiha. In a small bowl, dissolve the cornflour in a little cold milk. Add this mixture to the pot. Continue stirring, always reaching the bottom of the pot, until the pudding thickens. Pour into small bowls or plates. Sprinkle generously with cinnamon. Serve warm or chilled. Enjoy my mama’s rice pudding A childhood memory in a bowl – creamy, comforting, and lightly scented with mastiha or vanilla. Ingredients (6 portions) • 1 cup (190 g) rice (glaze or short-grain) • 1 pinch salt • 3 cups (700 ml) water • 5 cups (1,200 ml) milk • 2/3 cup (130 g) sugar • 4 tbsp cornflour (cornstarch) • 2 vanilla pods/cubes or ¼ tsp mastiha Chios powder • Ground cinnamon, for topping Instructions Wash the rice well and strain. In a pot, bring the water to a boil. Add the salt and immediately the rice. Stir often, scraping the bottom so it doesn’t stick. When the water is almost absorbed, add the milk. Keep stirring constantly. Stir in the sugar and the vanilla or mastiha. In a small bowl, dissolve the cornflour in a little cold milk. Add this mixture to the pot. Continue stirring, always reaching the bottom of the pot, until the pudding thickens. Pour into small bowls or plates. Sprinkle generously with cinnamon. Serve warm or chilled. Enjoy my mama’s rice pudding #rizogalo #riceputting #greekcuisine🇬🇷 #alexandrashome #fypシ゚viral - @alexandras.home