How to Prepare Homemade Chocolate Rice Pudding (ryzogalo)

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Any-night-of-the-week Chocolate Rice Pudding (ryzogalo). It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Chocolate Rice Pudding (ryzogalo), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Rice Pudding (ryzogalo) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chocolate Rice Pudding (ryzogalo) is 7 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chocolate Rice Pudding (ryzogalo) estimated approx 50 mins.

To begin with this recipe, we must first prepare a few components. You can have Chocolate Rice Pudding (ryzogalo) using 10 ingredients and 7 steps. Here is how you can achieve it.

I've been eating my grandma's Greek rice pudding (ryzogalo) ever since I was little. I hadn't had it in a while and I decided to make it myself. Then I had an idea: I wanted to make a thick chocolate rice pudding! And here it is :) PS: If you want to make traditional Greek rice pudding (ryzogalo), then just omit the cocoa powder without changing anything else

Ingredients and spices that need to be Prepare to make Chocolate Rice Pudding (ryzogalo):

1. 140 grams rice, short grain
2. 250 ml boiling water
3. 1 pinch salt
4. 1 liter milk
5. 2 tbsp brown sugar
6. 2 tbsp cornstarch
7. 4 tbsp cocoa powder
8. 1/2 tsp vanilla extract
9. 1 tbsp honey
10. ground cinnamon

Steps to make to make Chocolate Rice Pudding (ryzogalo)

1. Bring the water with the salt to a boil. Add the rice and simmer until all the water is absorbed (~ 12 mins).
2. In another pot warm ~ 3/4 of the milk, add the sugar and honey and stir until the sugar is dissolved.
3. Add the sugary milk to the pot with rice and bring to a boil. Simmer for ~15 mins, stirring occasionally.
4. Meanwhile combine the rest of the milk with the corn starch (corn flour) and the cocoa powder.
5. Add the chocolate milk to the pot with the rice and the rest of the milk. Simmer until it thickens, ~20 mins, stirring occasionally (it will thicken more when it cools).
6. Spoon into bowls (7 bowls, ~150 g per bowl), top with cinnamon and chocolate chips (optional) or chopped walnuts (optional).
7. Enjoy warm or refrigerate for 4+ hours and serve cold. Store covered in the fridge.

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