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George Calombaris: Risogalo

You'll need

  • 200 gm
  • short-grain rice, rinsed
  • 850 ml
  • milk
  • 1
  • vanilla bean, split and seeds scraped
  • 1
  • cinnamon quill
  • 160 gm
  • caster sugar
  • 40 gm
  • cornflour
  • 3
  • egg yolks
  • To serve:
  • ground cinnamon

Method

  • 01
  • Combine rice, 400ml cold water and ½ tsp sea salt in a saucepan, bring to the boil over medium-high heat, stir, then cover with a lid, reduce heat to low and cook until liquid is absorbed (12-15 minutes).
  • 02
  • Meanwhile, combine milk, vanilla bean and seeds, cinnamon quill and 90gm sugar in a separate saucepan. Bring to the simmer over medium heat, add rice mixture, stir to combine, then simmer, stirring occasionally, until rice is tender (15-20 minutes).
  • 03
  • Meanwhile, combine cornflour and enough cold water to form a thin, smooth paste. Add to rice mixture, stir continuously until mixture thickens (4-5 minutes), remove from heat, cover with a lid and cool to room temperature.
  • 04
  • Whisk egg yolks and remaining sugar in a bowl until light and fluffy (2-3 minutes), add to rice mixture and stir continuously over low heat until sauce coats rice (4-5 minutes). Serve warm, scattered with ground cinnamon.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 40 min cooking (plus cooling)
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At A Glance

  • Serves 4 people
  • 10 min preparation
  • 40 min cooking (plus cooling)

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