Ingredients
Preparation
Cooking
Photos
Rice pudding with goat’s milk
1 cup risotto rice
1 cup water
4 cups goat’s milk
½ cup sugar
2 tablespoons corn flour
Lemon peel
Cinnamon
Rice pudding with goat’s milk
Wash the rice and pour in a pot to boil for 10 minutes. Add half the milk and let to simmer for 15 minutes. Stir often. Add the sugar to the rice. In a separate bowl, dissolve the corn flour with the remaining milk and pour into the pot. Boil the “ryzogalo” for 10-15 minutes, stirring continuously until it thickens.
Rice pudding with goat’s milk
Remove the pot from the fire, add the lemon peel and stir. Serve in 5-6 individual bowls or on a platter and sprikle with cinnamon.
