Greek rice pudding rizogalo
A delicate Greek rizogalo with a creamy texture, milky aroma, and a warm touch of cinnamon.
Ingredients
- medium-grain rice100 g
- water400 ml
- milk850 ml
- sugar100 g
- cornstarch30 g
- vanilla extract1 tsp
- salt1 pinch
- ground cinnamon1 to taste
Instructions
Rinse the rice in several changes of water. In a wide pot, bring 400 ml of water with a pinch of salt to a boil, add the rice, and cook over low heat for about 15 minutes, stirring occasionally, until the water is almost absorbed.
Pour 750 ml of milk into the rice, add the sugar, and stir. Cook over very low heat for 15–20 minutes, running a spoon along the bottom often so the milk doesn't scorch.
In the remaining 100 ml of cold milk, thoroughly whisk in the cornstarch and vanilla extract until smooth and lump-free.
Once the milk mixture is hot and just starting to bubble slightly, pour in the milk with the cornstarch, whisking constantly.
Simmer for another 2–3 minutes over low heat until the pudding noticeably thickens and turns creamy; do not let it come to a full boil.
Remove the pot from the heat, divide the rizogalo among 4 serving bowls, and let sit for 10 minutes so the dessert cools slightly and sets.
Before serving, sprinkle each portion with ground cinnamon; rizogalo can be served warm or chilled.
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