Indulge in the rich and creamy layers of Chios Mastic-infused rice pudding and Greek yogurt, topped with a drizzle of honey and a sprinkle of crushed pistachios. A delightful parfait that brings the flavors of traditional Greek Rizogalo to a new level of decadence.
Ingredients: 1 cup Arborio rice. 4 cups whole milk. 1 cup heavy cream. 1 cup granulated sugar. 1 teaspoon Chios Mastic powder. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Greek yogurt for layering. Honey for drizzling. Crushed pistachios for garnish.
Instructions: Rinse the Arborio rice under cold water until the water runs clear. In a medium saucepan, combine rice, milk, heavy cream, sugar, Chios Mastic powder, vanilla extract, and salt. Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking. Reduce heat to low and simmer, stirring occasionally, until the rice is tender and the mixture has thickened approximately 25-30 minutes. Remove from heat and let it cool to room temperature. In serving glasses or jars, layer the Chios Mastic rice pudding with Greek yogurt. Drizzle honey on top of each layer. Repeat the layers until the glasses are filled. Chill the parfaits in the refrigerator for at least 2 hours to allow flavors to meld. Before serving, garnish with crushed pistachios. Enjoy your Chios Mastic Rizogalo Parfait!
Prep Time: 15 minutes
Cook Time: 30 minutes
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