Instructions
- In a medium heavy-bottomed saucepan, combine the rice, water, and a pinch of salt. Bring to a gentle boil over medium heat, then lower the heat and simmer for 7–8 minutes, stirring now and then, until most of the water is absorbed and the rice has softened slightly. This short pre-cook keeps the grains from turning gluey once the milk is added.
- Pour in the milk along with the cinnamon stick and citrus zest strips. Raise the heat to medium until the milk is just steaming and beginning to bubble at the edges — do not let it come to a full rolling boil, or it can scorch on the bottom or boil over the rim.
- Lower the heat so the pot barely simmers, and cook uncovered for 30–35 minutes, stirring often and scraping the bottom of the pan with a wooden spoon so the milk doesn't catch. The rice is ready when it's fully tender and the mixture has loosened into a thin, creamy consistency, roughly like heavy cream.
- Stir in the sugar and continue simmering gently for another 5 minutes, stirring, until it has fully dissolved into the mixture.
- While the pudding simmers, whisk the cornstarch into the ¼ cup of cold milk in a small bowl until completely smooth, with no lumps remaining.
- Temper the slurry by spooning a ladleful of the hot rice mixture into the bowl and whisking it in, then pour the warmed slurry back into the saucepan in a thin stream while whisking constantly. Tempering keeps the cornstarch from clumping the moment it hits the heat.
- Cook for 2–3 minutes more over low heat, stirring constantly, until the pudding visibly thickens and coats the back of a spoon. Pull it off the heat as soon as it reaches that stage — it will continue to thicken further as it cools.
- Fish out the cinnamon stick and zest strips, then stir in the vanilla extract.
- Ladle the rizogalo into one large serving bowl or individual bowls and let it cool at room temperature for about 15 minutes before deciding how to serve it.
- For warm rizogalo, dust the surface generously with ground cinnamon and serve right away. For chilled rizogalo, press a piece of plastic wrap directly onto the surface to stop a skin from forming, refrigerate for at least 2 hours, then dust with cinnamon just before serving.
- Rizogalo is happy warm, at room temperature, or cold straight from the fridge — the texture firms up as it chills, so stir in a splash of milk if you'd like it looser after refrigeration.
Tips for Success
- Stick with a short-grain, starchy rice like Arborio, glasse, or carnaroli — the starch these varieties release as they cook is what gives rizogalo its characteristic creamy body, unlike long-grain rice which stays too separate.
- Keep the heat low once the milk goes in and stir often. Scorched milk on the bottom of the pot will taint the whole batch with a burnt flavor that no amount of cinnamon can cover.
- For a richer, egg-thickened version, skip the cornstarch: beat 2 egg yolks, temper them with a ladle of the hot milk mixture, then whisk them back into the pot and cook gently for a minute or two without letting it boil, which would curdle the eggs.
- The pudding thickens noticeably as it cools, so take it off the heat while it still looks slightly looser than you want the final texture to be.
- Leftovers keep well covered in the refrigerator for up to 4 days. Stir in a little milk when serving chilled rizogalo that has firmed up too much.