Rizogalo (traditional Greek rice pudding) with walnuts, apple geranium and dried Manolada strawberry
Ingredients
50g round-grain rice
400g fresh milk
80g granulated sugar
50g orange juice
35g corn flour
2 apple geranium leaves
1 pc. vanilla
1 pc. cinnamon stick
Walnuts
Grated cinnamon
Dried Manolada strawberry
Orange zest
(optional)
Method
Simmer the rice with 1 cinnamon stick for about 20΄, then strain. Heat the milk in a saucepan and add the sugar. As soon as it comes to a boil and the sugar starts to melt, add the corn flour, which you have previously dissolved in a little bit of cold milk, and the cooked rice into the pot. Also add in the apple geranium leaves, walnuts, vanilla and orange juice, and if desired, a bit of orange zest. Serve in bowls and sprinkle with grated cinnamon and dried strawberry.
More information
The exceptional round-grain rice produced in Messolonghi, Aitoloacarnania, combined with milk from Western Greece, yields a simple yet delicious traditional dessert, known as “rizogalo” (rice pudding). This classic treat is enhanced by the addition of apple geranium, which is rich in health benefits and grows abundantly in the coastal areas of Achaia and Ilia. The dried Manolada strawberry, a beloved comfort food, adds a fluffy texture and delicate flavor to this authentic Greek dessert.
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