I first made the vegan version of the traditional Greek ryzogalo, without sugar (see variation) preparing my recipes for the Plant Forward Summit; same ingredients and method only with oat and almond milk instead of regular cow’s milk.
I use dates instead of sugar and I think it is as delicious, or maybe better, than the one my mother used to make…
180 grams medium-grain rice
2 quarts ful-fat milk
100-150 grams pitted dates –depending on how sweet you like the pudding
2 cinnamon sticks
4-6 pitted dates, sliced
2/3 cup toasted, slivered almonds
In a pot place the rice and milk, keeping ½ cup.
In the blender chop the dates with the reserved milk and add to the pot together with the cinnamon sticks.
Bring to a slow boil, stirring often, and lower the heat so that the mixture just simmers, stirring a few times.
Simmer, stirring every now and then, for about 40 minutes, or until the rice is completely cooked and the rizogalo starts to thicken. Turn off the heat and let on the stove another 5 minutes.
Transfer to a large shallow bowl or to individual bowls or glasses, sprinkling with cinnamon, and topping with sliced dates and almonds.
Serve slightly warm, room temperature, or refrigerate to serve later.
For Vegan Rice Pudding instead of regular milk use a combination of oat and almond milk. The resulting ryzogalo is lighter but equally delicious.