Growing up in a Greek-Canadian household, there was always one thing during winter I looked forward to… rizogalo! Rizogalo (pronounced ree-zo-ga-lowe) is a traditional Greek rice pudding that truly warms the heart. I can’t pinpoint if it’s the sweet aroma, warmth, or the simple reminder of home that I love most, but whatever it is, it has me going back for seconds every time.
Traditionally this rice pudding is made with cow’s milk, but having developed a dairy allergy three years ago I began testing different milk alternatives to determine what dairy free options would hold true to the puddings creamy consistency. After tasting a number of variations, I feel I hit the nail on the head with this recipe; dare I say the full fat coconut milk touch even trumps the traditional recipe! Plus I swapped out the refined sugar and voula, the perfect vegan rice pudding recipe!
Rice Pudding Recipe
Total Time: 20 minutes
- I cup organic short grain white rice (I like to use organic Arborio rice)
- 2 1/2 cups unsweetened coconut or almond milk
- 1/2 can organic full fat coconut milk – stir before pouring (I’ve been using Native Forest Coconut Milk lately and really enjoy it)
- 4 tbsp unrefined sugar of choice (I like to use light Canadian maple syrup for this recipe)
- 2 tsp organic vanilla extract
- Pinch of salt
- Pinch of cinnamon
- Thoroughly wash/rinse rice in a strainer.
- In a medium sauce pan, add rice, milk and full fat coconut milk. Stir on medium-high and bring to a light boil (until small bubbles start to form, about 6-8min)
- Once bubbling, lower temperature to medium-low. Stir in all other ingredients and cover with lid. Let simmer for 15min.
- After 15min give it a taste. This is where I sometimes add a little more vanilla or cinnamon. Depending on the rice brand you’re using, it may be ready at this point. Give it a good stir, pour into small bowls, sprinkle with cinnamon and enjoy! If it’s not ready yet, after giving it a stir, let it simmer for a few more minutes with the lid on reducing the heat to low until the rice is the creamy consistency you prefer.
It took me a few tries to get the liquid to rice ratio just right. If this is your first time making rice pudding, gently open the lid every 5 minutes or so to check that you’ve added enough liquid (you want it to stay creamy and not turn into sticky rice). Luckily I’ve tested out this recipe numerous times and it tastes amazing!
Note: this recipe ratio does not work well with brown rice. If using brown rice, the cook time will double and you will need an additional cup of milk.
Hope you enjoy this recipe as much as I do. It’s a definite hit in the Knights residence. I enjoy it best when it’s warm but it also makes for a great next-day breakfast option (once it’s room temp, wrap bowls tightly in plastic wrap and store in the fridge for up to two days).
Helping you put wellness 1st,