serves
4
prep
5 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 110 g (½ cup) arborio or medium grain rice
- 685 ml (2 ¾ cups) milk
- 75 g caster sugar
- 75 g (½ cup) milk chocolate baking chips
- ground cinnamon, to dust
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Preheat oven to 180°C.
Place the milk and sugar in a saucepan and bring to a gentle simmer, stirring, over medium heat. Add the rice and simmer for 5 minutes. Remove the pan from the heat, add the chocolate and mix through. Pour the mixture into a 1.5 litre baking dish. Dust with cinnamon.
Transfer to the oven and cook for a 40-45 minutes until the rice is cooked, and the rizogalo is thick and creamy.
Allow to cool for 10 minutes before serving.
©2012 Maria Benardis
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
