Dessert: Greece – ριζόγαλο ➤ rizógalo (rice pudding)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 1 hr 10 min

Total 1 hr 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 cup Texmati rice
- 3 cups (720 ml) plain yogurt
- 1 orange bell pepper, charred, peeled, and finely diced (approx. 5 oz)
- 4 oz rump roast, cooked and thinly sliced
- 2 tbsp fresh basil, finely chopped

Show original ingredient measurements

- 1 cup (185 g) Texmati rice
- 3 cups (720 ml) plain yogurt
- 1 orange bell pepper, charred, peeled, and finely diced (approx. 5 oz (140 g))
- 4 oz (113 g) rump roast, cooked and thinly sliced
- 2 tbsp (8 g) fresh basil, finely chopped

Instructions

1. Rinse the Texmati rice until water runs clear. In a saucepan over low heat, combine the rice and 3 cups (720 ml) plain yogurt. Cook slowly, stirring frequently, for 25–35 minutes until the rice is very tender and the mixture reaches a pudding-like consistency; if needed, stir in small spoonfuls of additional yogurt to adjust texture while cooking.
2. Char the orange bell pepper until skin is blistered; let steam, then peel and dice finely. Fold the diced pepper into the warm rice pudding and stir in the thinly sliced rump roast to warm through. Transfer to serving bowls, chill for at least 1 hour, and sprinkle with chopped basil before serving.