Ryzogalo

I'm still getting the hang of formatting my blog - the pictures never go where I want them to! I have to go in and change the HTML around! It's kind of annoying!

Anyhow, I had been craving ryzogalo for a while, so I decided to make some! At 8:30 pm! I had to go to Sobey's for some homogenized milk (3.25%?) and some more eggs. I followed the most common recipe that's floating around - it's a recipebazaar and about.com, but made a few changes. First, I added a splash of vanilla, 'cause that's just how I roll. Secondly, I found 3/4 c of sugar to be overkill, and I needed something to cut the sweetness. Lacking a lemon for zest, I used some of my bottled Sicilian lemon juice. I also used arborio rice because it was the only short-grain rice that I had in the cupboard...which made the corn starch and egg yolks kind of unnecessary. I think next time I'll skip those, or go straight for the long grain rice...but somehow, using Uncle Ben's to make ryzogalo just seemed wrong...

Also, it seems I need to acquire some sort of shaker for my cinnamon, because the spice jar that it's in has huge holes which means that when I want some cinnamon, I get LOTS of cinnamon. All at once. All in one spot. Whether I'd like the finished product to look pretty or not.

The bf and I had this as a snack, eventually (how many times did the pot of milk boil over...I don't even want to think about it!), and he loved it! I never did tell him it had "raw" egg yolks in it. And now that I've managed to do that, I should try making spaghetti carbonara again...


This post is dedicated to those late, lazy summer mornings in Galata, eating my aunt's chilled ryzogalo and drinking my chocolate goat's milk...