Greek rice pudding is a simple, comforting, and delicious dessert. Some Greek versions make rizogalo with eggs, but this is an egg-free version.
Preparation Time
5 mins
Cooking Time
40 mins
Total Time
45 mins
Calories
176 Calories
Recipe Instructions
Step 1
Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft, about 30 minutes.
Step 2
Pour 2 cups milk and sugar into the saucepan and increase heat to high.
Step 3
Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl.
Step 4
Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat.
Step 5
Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.