Rich Rizogalo with Figs and Cinnamon Sticks


  • 1/2 cup white rice
  • 1 and a half cup water
  • pinch salt
  • 4 cups full cream milk
  • 2 teaspoons cornflour
  • 1 teaspoon vanilla essence
  • 1/2 cup white sugar
  • 1 tablespoon thick fresh cream
  • ground cinnamon
  • 6 cinnamon sticks
  • 2 ripe figs


  1. Rinse the rice with hot water. Heat the water in a large heavy bottomed pot until rapidly boiling.
  2. Add the rice, lowering the heat substantially.
  3. Cook with the lid on until the rice is soft and the water has been completely absorbed, being careful not to burn the rice.
  4. Add the milk, sugar and vanilla essence into the pot with the rice and bring to the boil. Once heated, add the cornflour which has been diluted in some milk and stir until the mixture becomes thick.
  5. Lastly stir in the fresh cream and mix.
  6. Pour the rizogalo into small little bowls using a soup ladle.
  7. Once slightly cooked drizzle some ground cinnamon on the rice puddings and refrigerate.
  8. To serve, put some sliced figs and whole cinnamon sticks in the centre of the pudding.
  9. This dessert can also be made in one individual bowl.