Dessert

Rizogalo me raventi (rice pudding with rhubarb)

Name: Rizogalo me raventi (rice pudding with rhubarb) recipe
Yield: 4
Ingredients: 1/2 cup (110g) arborio rice; 2 cups (500ml) full-cream milk; 1 vanilla bean, split lengthways; 100g caster sugar, plus extra if desired; 60g unsalted butter; 1 bunch of rhubarb, stalks trimmed and cut into 7cm lengths; 1 tsp ground cardamom; 1 cup (250ml) thickened cream; Blackberries or halved strawberries to serve

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by Daniel and Luke Mancuso

FOUNDERS: YIAYIA NEXT DOOR

Jun 06, 2022

“Growing up, rizogalo was a staple snack readily available in my Yiayia’s fridge. She would whip it out often, but if I’m honest it was never my favourite dessert. As I grew older, however, I really started to appreciate the simplicity and deliciousness of it... much to Yiayia’s delight. I often serve rizogalo at my restaurant, but I’ve made a few tweaks by folding cardamom cream through the rice pudding and topping it with rhubarb and berries. It really elevates it to another level. So here is my Yiayia’s rizogalo... with my own little twist. Enjoy!” – Philip Vakos in collaboration with Daniel and Luke Mancuso.

1/2 cup (110g) arborio rice
2 cups (500ml) full-cream milk
1 vanilla bean, split lengthways
100g caster sugar, plus extra if desired
60g unsalted butter
1 bunch of rhubarb, stalks trimmed and cut into 7cm lengths
1 tsp ground cardamom
1 cup (250ml) thickened cream
Blackberries or halved strawberries to serve

Method

1.

Rinse the rice under cold running water until the water runs clear. Transfer to a saucepan and add the milk and vanilla bean. Place over low heat and simmer, stirring frequently, for 20 minutes or until the rice is tender. Remove from the heat and add 1/3 cup (80g) of the sugar, then stir through until the sugar is dissolved. Set aside to cool a little.
2.

Meanwhile, to prepare the rhubarb, melt the butter in a saucepan over medium heat. Add the rhubarb and cook, stirring frequently, for 10-15 minutes, until tender. Add the remaining sugar and stir until dissolved, then set aside.
3.

In another bowl, whisk together the cardamom and cream until soft peaks form. You can whisk some sugar through the cream if you prefer it sweeter.
4.

Remove the vanilla bean from the cooled rice mixture and discard, then gently fold the cardamom cream through the rice mixture to lighten it.
5.

Divide the rice pudding among bowls. Serve warm, topped with the rhubarb and some fresh blackberries or strawberries, drizzled with the leftover rhubarb syrup in the pan.