A classic, creamy and comforting Greek rice pudding sprinkled with ground cinnamon.
Servings 4 serves
- 500 ml water
- 120 grams arborio rice
- 500 ml milk full cream
- 100 grams sugar regular, caster or superfine
- 1 lemon peel
- 1 teaspoon vanilla extract or paste
- 2 tablespoon corn flour
- 2 tablespoon milk cold
- 1 tablespoon cinnamon ground (for topping)
Bring 500 ml of water to the boil. Add the rice, stir and bring back to the boil. Lower the heat to a simmer and cover. Cook for 15-18 minutes - until the rice is “al dente” - cooked through but slightly firm.
Add the Add the milk, sugar, lemon peel and vanilla. Stir again and allow the rice pudding to come to another boil.
Make a slurry with the cornflour and two tablespoons of milk and add it to the rizogalo. Stir through and cook for another five minutes.
Once the mixture has completely thickened serve it in individual bowls.
Serve warm or allow to cool completely and place in the refrigerator. Whatever you do don’t forget the cinnamon.
Serving: 1serve | Calories: 309kcal | Carbohydrates: 61g | Protein: 6g | Fat: 4g | Saturated Fat: 3g