Rizogalo (Greek Rice Pudding)
Description
Greek rice pudding is a simple, comforting, and delicious dessert. Some Greek versions make rizogalo with eggs, but this is an egg-free version.
Ingredients
•
2 cups water
•
1/2 cup uncooked short-grain white rice
•
2 cups whole milk
•
4 tablespoons white sugar
•
4 tablespoons cornstarch
•
1 teaspoon vanilla extract
•
1/4 teaspoon ground cinnamon, or more to taste
Directions
1
Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.
2
Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.
3
Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.
4
Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.