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Food has the most amazing ability of triggering memories. Sometimes it could be a smell, other times a flavor, and other times it could be a feeling. Rizogalo, or rice pudding, is one of those dishes for me.

My yiayia would often make rizogalo for my brother and I to enjoy when we would come home from school and every time I make it for my kids, my mind wonders back to memories of that wonderful woman who triggered my love for cooking and feeding others!

I often make it plain however with citrus season here, it is impossible not to experiment a little and up the ante! A subtle mandarin flavor is absolutely beautiful here although you can also easily substitute the mandarin peel for any orange variety.

Serves: 6
Preparation Time: 5 minutes
Cooking Time: 30 minutes

  • 250g medium grain white rice
  • 5 cups full cream milk
  • 10cm piece mandarin peel, washed
  • 2 cinnamon sticks
  • 400g tin sweetened condensed milk
  • Cinnamon sugar to garnish


  1. Place the rice in a large pot and cover with 3 cups water. Bring to a boil over a medium-high heat before lowering the heat and allowing the rice to cook for 5 minutes. Stir every now and then during this step to ensure the rice doesn’t catch to the bottom of the pot. Strain and set aside.

  2. Place 5 cups milk in the same pot and bring to a simmer over a medium heat. Add the rice and stir to unclump the grains of rice. Add the mandarin peel and cinnamon sticks.

  3. Once the rice has half cooked, add the condensed milk and stir well to combine. Allow to simmer for about 15 minutes, stirring often, until the rice has completely cooked and the mixture has thickened. Take off the heat and discard the peel and cinnamon sticks.

  4. Ladle the rizogalo into the serving dishes and sprinkle the cinnamon sugar over the top. Allow to cool a little before serving.