I have yet to find a person that does not like rizogalo (rice pudding). I have seen many versions: made with and without corn flour, with rice flour, with custard powder, with and without eggs, boiled and baked. It can be flavoured in many ways, with mastic, vanilla, orange blossom water, rosewater, cognac, and ouzo to name a few.
It can be found all over the Eastern Mediterranean and as far away as the British Isles where it is called rice pudding.
During my recent extended stay in Greece, I came across this recipe, which fascinated me, and I decided to experiment. The original recipe was made with prunes and cognac. I had no cognac or prunes in the house and replaced the cognac with ouzo and used figs instead. I think I might use seedless raisins or sultanas next time.
It is a common recipe and it is lovely when cooled down just barely warm prior to putting in the fridge.
I made it in a large Pyrex, but you might like to make it in individual ovenproof ceramic bowls that would look great while serving.

RIZOGALO WITH FRUIT AND MERINGUE
INGREDIENTS
1 litre full cream milk
2 tablespoons cold milk
200 grams arboria rice
zest of one lemon or orange
275 grams dried figs
½ cup ouzo
200 grams castor sugar
1 stick cinnamon
1 teaspoon cinnamon
3 eggs
3-4 tablespoons walnuts, coarsely ground
METHOD
1. Preheat oven 200 c
2. In a bowl, mix figs with 1 teaspoon of cinnamon and ouzo and allow to soak.
3. Put rice in the 1 litre of milk. Add zest and cinnamon stick. Allow to cook for about 30 minutes (until rice is tender) on very slow heat, stirring occasionally to prevent the rice sticking to the bottom and the milk forming a crust on top.
4. Separate the eggs. Beat the yolks with the 2 tablespoons milk and 2 thirds of the sugar.
5. When rice is cooked, take cinnamon stick out and add the yolk mixture, mixing quickly.
6. Add the figs into the rice mixture.
7. Prepare meringue by beating the egg whites, adding the remaining sugar slowly until egg whites are stiff.
8. Pour rice mixture into Pyrex dish or individual baking moulds. Let it stand for a few minutes.
9. Spread the meringue on top.
10. Sprinkle with walnuts.
11. Bake for 20 minutes until meringue is golden.
12. Remove from oven and allow to stand for a while.
Note: Figs have to have their stem cut off. You might like to cut them off and dice them prior to soaking. I did this after soaking, as it was easier with the figs being softer. If preferred, other fruit can be used e.g.. sultanas, prunes or even apricots.
This dish tastes better if it’s not very hot.

Kali Orexi!