Rizogalo me meli (rice pudding with honey) by Vikki & Helena
By Vikki & Helena
Helena and Vikki, sassy twins born in South Australia. The girls learnt the tricks of the trade from their Greek grandmother. Growing up in a Greek family has given them the passion and love for Mediterranean food. The Identical twins were 2014 finalists on Channel 7’s My Kitchen Rules. Their Greek family food won the hearts of the nation.
The twins published ‘Taking You Home’ Simply Greek food with Hachette Books Australia. Helena and Vikki share their favourite recipes so that you can experience what it’s like to eat at their Greek family table. Each recipe is accompanied by a personal story and photos from the girls’ own collection.
This Greek Easter will be slightly different to other years and we thought what better way to use up a pantry favourite. Rice is a staple in our homes and as kids we loved eating Rizogalo straight out the pot. This recipe is delicious, comforting and with a touch of Greek red saffron honey (or you favourite herbal Greek honey such as thyme or sage) and sour cherries, and you will be transported straight back to Greece!
Rizogalo me meli (rice pudding with honey)
Serves 4 people
5 1/2 cups full-cream milk
1/4 cup caster sugar
1 teaspoon vanilla bean paste
3 strips of lemon zest
1/4 cup of Vasilissa honey with Greek red saffron plus extra to serve
1 cup arborio rice
2 egg yolks
1 teaspoon cornflour
Handmade sour cherry fruit preserve, to serve
1. Pour the milk into a deep saucepan, add the caster sugar, vanilla bean paste, honey and lemon zest. Place over medium heat and bring to the boil. Immediately turn down to a low heat, gradually stir in the rice and simmer for 20 minutes, stirring occasionally.
2. In a bowl, whisk the egg yolks and cornflour together.
3. Using a measuring cup, take out 1/2 cup of milk from the rice mixture and add to the egg yolks. Whisk to combine. Pour egg mixture into the rice mixture. Stir with a wooden spoon and place back on the stove for about 10 minutes or until thick and creamy.
4. Scoop the rizogalo into serving bowls and refrigerate for 2 hours before serving or enjoy it hot. Serve with Vasilissa wild forest honey with Greek red saffron (or you favourite herbal Greek honey such as thyme or sage) and IAMVI handmade sour cherry fruit preserve and ENJOY!
TIP: If you don't have lemon use orange instead.
Thank you Vikki & Helena for sharing this delicious and comforting recipe of rizogalo me meli with us and the whole of Australia, it certainly brought our Greece memories back to life!
For more of Vikki & Helena recipes and cookbooks head to http://vikkiandhelena.com and enjoy deliciousness at its best!