Greek cuisine · Desserts & Sweets

Rizogalo

Greek rice pudding with cinnamon – spooned up cold, a childhood dessert.

Ingredients · for 4 servings

• 200 g short-grain rice
• 1.5 l whole milk
• 150 g sugar
• 2 tbsp cornflour
• 1 vanilla pod
• Zest of 1 lemon
• Ground cinnamon

Instructions

1. Let the rice swell in a little water for 10 minutes.
2. Add the milk, vanilla and lemon zest and simmer gently for 30 minutes until creamy.
3. Stir in the sugar and simmer for another 5 minutes.
4. Mix the cornflour with a little cold milk and stir it in to thicken.
5. Fill into bowls, let cool and dust generously with cinnamon.