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  • 4 tablespoons of Rice
  • 1 cup Water
  • 4 cups Milk
  • 1/2 cup Sugar
  • 2 tablespoon Corn Flour
  • 1 Vanilla stick or powder
  • Cinnamon


  • Pour the water into a sauce pan and add the rice. Let boil for about 10 minutes.
  • Once the rice has boiled drain, and add 3 1/2 cups of the Milk stir and simmer for 15 minutes but you need to keep stirring, so that the rice does not stick. Dissolve the Corn Flour into the 1/2 cup of Milk that’s left over and add into the sauce pan along with the Sugar. Stir and continue to boil for at least 10 minutes until thick.
  • Once the Rizogalo has thickened add the Vanilla, stir and then pour into your desserts bowls. Let it cool for 1 hour and top with Cinnamon. This dessert can eaten warm or cold :).