Mary’s rizogalo has the perfect combination of al-dente rice bathed in sweet, creamy milk and seasoned of course with cinnamon. It is simple and delicious and you will definitely want to add this to your cooking repertoire!
The mouth-feel of the rice when you are eating the rizogalo should be distinct grains of rice, with a little firmness to the tooth (al dente), that are coated in a sweet, creamy, milky yumminess. To achieve this, you need to keep your eye on the rice and test it. As the milk begins to thicken and the rice grains begin to enlarge, pick out a grain of rice and bite on it to see how cooked it is. Keep doing this until it is almost al dente.
As the rizogalo cools and sets in the serving bowls, it will continue to absorb moisture from the creamy milk and reach al dente.