Rizogalo (Greek Rice Pudding)

Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers without. Best enjoyed cold - if you can wait that long!

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 176 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 cups whole milk
• 4 tablespoons white sugar
• 2 cups water
• 4 tablespoons cornstarch
• ½ cup whole milk
• ¼ teaspoon ground cinnamon, or more to taste
• ½ cup uncooked short-grain white rice

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.