I would like to introduce you to brown rice pudding, Rizogalo is usually made with white rice, but this recipe was made using brown rice. More fiber, a more dense and chewy bite, and all around a more wholesome flavor.

Brown Rice Pudding Recipe: Makes 4-6 cup size servings
3 cups whole milk (can also use vanilla soy or rice milk)
1/2 cup brown rice
1 T. cornstarch
1/4 -1/2 cup raw sugar (1/2 cup will make the pudding sweet, use less if you prefer)
1/2 tsp. salt
1/4 tsp. nutmeg, optional
1 egg, slightly beaten
1 tsp. vanilla

Add milk, salt, nutmeg, and rice to a pot and cover. Bring to a slight boil on medium – medium high heat, stirring occasionally. Reduce to medium low and cover, cooking for another 40-45 minutes. Cool slightly and then add sugar, starch, egg, and vanilla, whisking to combine until smooth. Return to heat, cooking more until thickens, maybe about 5 minutes. Pour evenly into individual serving dishes and cool to room temperature, then adding to fridge if you prefer to serve cold. Don’t forget to generously top with cinnamon!!! The result should be a creamy, thick, and slightly sweet pudding with a wholesome flavor. I recommend trying the “classic” version using white rice if this is your first time or you do not generally like the taste of brown rice. Whichever you choose, I hope you enjoy!