Thermomix Risogalo, Salted Caramel, Kourambiethes Inspired By George Calombaris

Risogalo, Salted Caramel, Kourambiethes

This recipe has been inspired by George Calombaris New Cook Book: Greek but it has been converted to Thermomix by Sia here at Sia’s Place.

Risogalo is creamy rice pudding and it is a family favourite in many Greek homes. This is a Thermomix TM5 recipe but you can also make it in a TM31.


For The Risogalo (Rice Pudding)

  • 120g sushi rice (or short grain rice if you can find it at the supermarket)
  • 420g full cream milk
  • pinch of salt flakes
  • 1 vanilla bean, split, seeds scraped
  • 180g pouring cream

Salted Caramel

  • 400g dark brown sugar
  • 250g thickened cream
  • 20g unsalted butter
  • 1.1/2 tablespoons salt flakes


  • 170g unsalted butter, softened
  • 50g caster sugar
  • 1 vanila bean, split, seeds scraped
  • 125g silvered almonds, toasted
  • 125g self-raising flour
  • 100g plain flour


  • Wash the sushi rice with water. Use your steaming basket or some other kind of sive or strainer.
  • Get your serving dishes ready (bowls or glasses).
  • If you are making the salted caramel + kourabiethes then: Preheat the oven to 165 degrees (fan forced), pull your butter out of the fridge to allow it to soften and toast your almonds, chop your pistachios if you prefer to have small pieces rather than whole nuts, line a baking tray with baking paper.


Risogalo (Rice Pudding)

**Eat this on it’s own or make the salted caramel sauce and kourabiethes to layer on top.

  1. Add all risogalo ingredients to the mixing bowl: sushi rice (120g), full cream milk (420g), pinch of salt flakes, vanilla bean, pouring cream (180g)
  2. Cook 30 min/90 degrees/reverse/speed 1.5
  3. Pour the hot mixture into serving dishes (bowls or glasses) and place them in to the fridge to cool for 1 hour. Or eat the risogalo hot with a sprinkle of cinnamon on top.
  4. Make the salted caramel sauce and the kourabiethes to layer on top of the rice pudding.

Salted Caramel

  1. Add all salted caramel ingredients to the mixing bowl: caster sugar (400g), thickened cream (250g), unsalted butter (20g), salt flakes (1 1/2 tbsp)
  2. Cook 8 min/varoma/reverse/ speed 2
  3. If you want the sauce to be thicker and darker, then cook it for another 1 minute.
  4. Pour the salted caramel sauce in to a heat proof pouring jug and allow it to cool.

Kourambiethes (Short Bread Crumble) 

  1. Add all kourambiethes ingredients to the mixing bowl: unsalted butter (170g), caster sugar (50g), 1 vanilla bean, silvered almonds (125g), self-raising flour (125g), plain flour (100g)
  2. Mix 20 sec/speed 6
  3. Spread out the dough on to the prepared baking tray to a thickness of about 1cm.
  4. Bake in the oven for 12-15 minutes 165 degrees fan forced (or 180 degrees for about 15-20 minutes) – cook until golden brown.
  5. Allow the mixture to cool and then gently break them in to large crumbs.


  1. Divide the rice mixture among the serving glasses (about 4-6).
  2. Spoon over the salted caramel
  3. Scatter with kourambiethes and pistachios



The photo above is the risogalo that George Calombaris made for me at his recent book launch. George signed my book and also agreed to an interview with me! I captured the interview on my iPhone and you can watch it here: Interview with George Calombaris

After the interview, I felt inspired to convert George’s risogalo recipe to Thermomix. I hope you like it as much as I do!

Make the risogalo first and let it chill in the fridge. If you want to be quick and avoid all the extra fuss with the salted caramel sauce and the kourambiethes, then just add a bit of cinnamon on top of your risogalo before eating! You can eat your risogalo hot as soon as it has been cooked or let it cool in the fridge and eat it cold. The rice pudding will thicken when it cools in the fridge.

I love this recipe. It is a 30 minute, set and forget dessert! You can eat it hot too.


There will be left over sauce and also some left over kourambiethes. Store these in air tight containers to use the next time you make risogalo (or just eat with a spoon… lol I did that with the salted caramel, oh my!).

George Calombaris uses caster sugar in his salted caramel. However this produces a lighter creamier colour when following my Thermomix conversion. Using dark brown sugar produces a sauce that is darker in colour. You might also like to use the salted caramel sauce recipe from the Everyday Cooking For Families Cook Book.

Kourambiethes are traditional Greek short bread biscuits. In this recipe they are a biscuit crumble used for decoration. If you are looking for the biscuit recipe then you might like to try this one from April Star on the RC: Greek Shortbread Kourabiethes

I have used this recipe for special events and made individual mini serves. They look pretty cute for parties and can be made in advance.

Let me know if you try this recipe!! I’d love to hear your feedback on my Facebook page: Thermi For Family or in the comments.


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