Rice Pudding (Rizogalo)

I am a proud rice pudding person. Absolutely love it. It's so simple to make, and yet I will gladly buy it at the Greek fest. This recipe is not one of the originally Greek ones I've written about before, though; it's origins are rather spread out. More to come on that.

In considering this recipe, I scoped out a few versions, as it had been a while (I actually made Quinoa Rice Pudding many moons ago and 5/5 - would make again). A few had the notion of using cooked rice (not bad to use it up, but I'm not the biggest fan of rice over a day old for a few reasons, but when I was in Greece, I took a cooking class where they noted that it is harder to digest). That being said, I also think that letting the rice absorb the milk moisture from cooking will boost the flavor of the pudding.

Some recipes called for cooking the rice in milk, adding egg and heavy cream, or even using cornstarch. While cornstarch is a great thickener, I knew rice pudding was an ancient recipe - there had to be an original method that worked without the cut through.

On to the history, which is rather controversial. We shouldn't be surprised, though; many countries have their own version of this recipe, and rice itself has been served for thousands of years. Who's to say for sure where rice pudding (also known as a sweet rice porridge) came from? Some say China, others India. Others call the recipe their own. In India, records of rice pudding date back to 6000 B.C.  in the epics of Mahabharata and Ramayana. In China, there are records dating back to around 1000 B.C., rice pudding was called "eight treasure" or "eight jeweled", which honey soaked raisins and other fruits added in. And rice pudding was used by the Romans to calm stomachs. The commonality? Rice, sugar, and milk.

And now, a word from our resident nutrition expert, Mallory!

Food is far more than just sustenance. Food plays a powerful and vital role in emotional comfort, religious practice, cultural identity, and social connection. Traditional recipes, ingredients, and cooking methods are passed down through generations, preserving history and connecting people to their roots. Rice pudding is no exception. Traditional rice pudding has roots in the histories of many cultures, and with just three ingredients, making for one heck of an inexpensive comfort food. 

But, did you know that rice pudding is a versatile, easily digestible dish providing essential nutrients and energy, making it a surprisingly suitable choice for people in recovery? Let’s delve into more of that interesting tidbit below!

Rice pudding by itself can be a great option for someone in recovery, and is only enhanced when made with nutritious ingredients and tailored to a person’s specific dietary needs. 

Rice pudding is soft, easy to chew, and easy to digest, which makes it ideal for people recovering from surgery, illness, or digestive issues. It can be a soothing and non-irritating food for the digestive. Rice pudding provides carbohydrates from the rice, which can give the body the energy it needs to support healing and recovery. It offers a quick energy source without being overly heavy on the stomach.  The milk used in rice pudding contains protein, calcium, Vitamin D, and good ol’ potassium. Protein is essential for tissue repair and recovery, while calcium supports bone health. Potassium is an electrolyte that aids in hydration. After surgery or during certain illnesses, people may be advised to follow a low-fiber diet. Rice pudding, especially when made with white rice, is low in fiber and can be easier to tolerate compared to other foods. Rice pudding is typically calorie-dense, which is helpful for individuals who are struggling to eat larger meals during recovery or those who need to maintain or regain weight after illness. And finally, my personal favorite aspect of any food: comfort. Rice pudding is often considered a comfort food, which can help improve mood and provide a sense of well-being. This emotional comfort can be valuable for someone in recovery, helping to reduce stress and promote relaxation.

Finally, rice pudding, is easy to enhance with nutrient-dense ingredients like fruit (for vitamins), nuts (for healthy fats and additional protein), or spices like cinnamon (which has anti-inflammatory properties). For those concerned about blood sugar levels, rice pudding can be made with less sugar or healthier alternatives like honey or stevia.

The route I chose to take was qualified as a Greek recipe. For me, it's the cinnamon that makes the flavor. I added some nutmeg and cooked the rice with lemon peel to add flavor, as well.

It's pretty straightforward to make, but just takes some time. I was around the house anyway, so just bounced back in to stir and check the cooking process. I saw several different methods, from cooking the rice in milk from the get go to using leftover rice. I opted to cook the pasta partially in water, then drain and add the milk so as to remove as much of the excess starch as I could.

First, I rinsed some rice in cold water, then added it to to a medium saucepan with water. I heated this to a boil and let it cook for about 10 minutes, just enough to soften it. I then drained the water and added milk, a cinnamon stick, and the rind of a lemon. I slowly this to a simmer, then let it cook for about 30 minutes, stirring every couple of minutes to prevent anything from burning to the bottom of the pan.

Next, I stirred in sugar and continued cooking for about 10 more minutes, until it began to thicken. Finally, I removed the cinnamon stick and lemon, and mixed in powdered cinnamon, nutmeg, salt, and some vanilla extract.

I let it cool fully and popped it in the fridge to get it nice and cold.

Easy, beautiful.

This was actually a perfect recipe for me, as I have not had much of an appetite and found the rice easy on my stomach. As Mallory talked about, rice pudding is easy to digest, which made it the perfect, easy option for me. I had some things come up and couldn't finish this post right away, but after going through these photos and writing this, I'm convinced it's time for a remake already. 10/10, would recommend.

Rice Pudding Recipe

Ingredients:

1 cup short-grain rice

4 cups water

4 cups oat milk (or whole milk)

1 cup granulated sugar

1 teaspoon vanilla extract

1 cinnamon stick

1 lemon or orange rind

1 teaspoon lemon extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

Ground cinnamon for garnish

Instructions:

Rinse rice in cold water to remove extra starch. Add water to a medium saucepan and heat to boiling. Add rice, reduce to simmer, and cook for about 10 minutes, until rice begins to soften slightly. Drain water, then add milk, cinnamon stick, and lemon or orange rind the pan. Heat over medium heat until boiling, stirring frequently. Once it starts to boil, lower heat and cook for about 30 minutes, stirring every 5 minutes or so to prevent rice from sticking to the bottom of the pan. Mix in sugar and continue cooking another 10-15 minutes, until mixture has thickened. Remove cinnamon stick and citrus rind. Stir in vanilla extract, cinnamon, nutmeg and salt. The pudding will thicken slightly more as it cools.

adapted from greek rice pudding recipe