| Prep: 15 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 385 | 8g | 4g | 77g |
| sugars | fibre | protein | salt |
| 43g | 3g | 12g | 0.2g |
I hold a special affection for the recipe of Saffron and Mastic Rizogalo (Rice Pudding). It’s this deliciously soothing fusion of Greek sweetness and a hint of Irish tradition that brings comforting warmth to my kitchen. The delightful image of this treat is a perfect illustration of its yumminess.
(Image source).
The Blissful Blend of Cultures
You might ask, what inspires a Boston native with Irish lineage like me to fall head over heels for a Greek dessert? Well, love has its mysterious ways! As someone brought up in a family that cherishes handed-down recipes, I value the spirit of culinary diversity. Hence, my fascination with the Saffron and Mastic Rizogalo. Its recipe combines the Mediterranean richness of fruits like golden raisins and dried apricots, the earthy tones of almonds, and the intoxicating aroma of saffron and mastic with the simplicity and texture of Arborio rice – it truly is an ode to the global gastronomy.
The Nutritious Perks
While its delectable taste often steals the show, one cannot overlook the nutritious aspect of the Saffron and Mastic Rizogalo. The ingredients used in this pudding are not just flavor builders, but also carriers of essential vitamins, dietary fibers, antioxidants, and protein. The dried fruits and nuts in it contribute to the fiber rich goodness of this dessert. Saffron threads, apart from providing a unique flavor profile, are loaded with antioxidants (source). And mastic, a Mediterranean gem, is famously known for its various health benefits including its potential protective effects on stomach and liver health (source).
The Perfect Pairings
This Saffron and Mastic Rizogalo can work really well when paired with traditional Irish or New England dishes. If you’re craving something savory prior to this dessert, you might want to consider something light like a Clam Chowder for a New England touch, or perhaps a traditional Irish stew. And of course, a glass of white wine to cut through the sweetness would just elevate the whole dining experience.
Every time I cook up this dish with my beloved Laura, it feels like a mini culinary tour from Boston to Ireland, with an unexpected delightful detour to Greece. Our tiny tot’s gleeful giggle and Laura’s approving nod as they savor it, just adds to the unspoken charm of the Saffron and Mastic Rizogalo. This recipe, without a doubt, is a keeper in my family cook-book.
What You’ll Need
- 1/2 cup of Arborio rice
- 2 cups of water
- 4 cups of whole milk
- 3/4 cup of sugar
- A pinch of salt
- 1 teaspoon of saffron threads
- 1/2 teaspoon of ground mastic
- 1 teaspoon of vanilla extract
- Zest of 1 lemon
- 1/4 cup of golden raisins
- 1/2 cup of dried apricots, chopped
- 1/4 cup of slivered almonds, toasted
Method
Step One
Start by rinsing the Arborio rice under running water and drain it well. Transfer the rinsed rice, along with 2 cups of water, into a large pot over medium heat. Allow this to simmer, until the water is almost fully absorbed. This should take about 15 minutes.
Step Two
In the same pot with the softened rice, add in 4 cups of whole milk, 3/4 cup of sugar and a pinch of salt. Stir everything together until it’s well combined. Keep the heat on medium and let the mixture come to a gentle simmer.
Step Three
While the mixture is simmering, add in the saffron threads. Simmer this for about 40-50 minutes, or until the rice is tender and the mixture has thickened slightly. Be sure to stir regularly to prevent the rice from sticking to the bottom of the pot.
Step Four
Once the rice is tender, take the pot off the heat and stir in the ground mastic and vanilla extract. Then, fold in the lemon zest, golden raisins and chopped dried apricots.
Step Five
Ladle the pudding into serving dishes or bowls. Let the pudding cool slightly, then sprinkle the tops with the toasted slivered almonds. Serve the Rizogalo warm, or if you prefer, allow it to cool completely then refrigerate before serving.
