Rizogalo (aka rice pudding – literally translated as Rice-Milk) is a traditional greek-cypriot ‘pudding’ which i grew up having on those warm summer nights (back then of course, it was made with milk from a cow). Even while i was at university, i would be quite happy having a bowl of rice pudding for dinner (yes my housemates called me a weirdo – a sacrifice i was willing to pay). However since University was in England, and ‘warm summer nights’ were scarce, i would eat it warm. Which brings me to my next point: this can be eaten either as soon as you’ve made it, warm, or once its been refrigerated for at least 4 hours.
People can think its a really boring thing, but 1. i love its simplicity and cinnamon (if you haven’t guessed that already) and 2. Its only as boring as you want it to be. The traditional version is simply plain with generous cinnamon on top. Here iv also included a chocolate version of rice pudding, topped with healthy antioxidant-rich cacao nibs, which i prefer more as a dessert. But in general i have to say my favourite is the traditional version. Also in the photo is a blueberry / strawberry swirl flavour. But you can top with whatever you think might work; berries, almonds, raisins or banana, depending what time of day it is and what you fancy.
If you don’t want to use white sugar, my recipe also includes alternative measurements for plant-based sweeteners which work just as well!