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Rizogalo
Preparation info
- Serves around
8–10
- Difficulty
Easy
Appears in
By Tonia Buxton
Published 2016
Nursery food at its best, although for a grown-up touch, I like to top a bowl of rice with a pear poached in red wine. In the summer months, I flavour the rice with rosewater and decorate with fresh rose petals.
Ingredients
175 g 200 g 1 litre
Method
- Place the rice in a large saucepan and pour on enough cold water to cover the rice by about 2.5cm. Cover and cook the rice gently until most of the water has been absorbed. Stir in the milk, gradually bring to the boil then reduce the heat to simmer. Cover and cook for 15–20 minutes.
- Stir the sugar and orange blossom water into the rice. Blend the corn flour with
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