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Rizogalo (Greek Rice Pudding)
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Prep Time:
5 minutes
5 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
315 minutes
315 minutes
Egg-free Greek rice pudding: A simple, comforting, and delicious dessert.
Ingredients:
- 2 cups water
- 0.5 cup uncooked short-grain white rice
- 4 tablespoons white sugar
- 4 tablespoons cornstarch
- 0.25 teaspoon ground cinnamon, or more to taste
Instructions:
- In a saucepan, bring water and rice to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until rice is soft and water is mostly absorbed, around 30 minutes.
- Pour in 2 cups of milk and add the sugar. Turn up the heat to high and wait for it to come to a boil.
- In a bowl, blend the remaining 1/2 cup of milk with cornstarch. Pour mixture into the boiling rice-milk mix, add vanilla, and stir until fully incorporated. Remove from heat.
- Serve the dish in individual serving bowls and generously dust with fragrant cinnamon. Allow it to cool naturally to room temperature for around 30 minutes before transferring to the refrigerator to chill thoroughly for a minimum of 4 hours.