Name: Rizogalo (Greek Rice Pudding)
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: Water - 2 cups; Uncooked short-grain white rice - ½ cup; Whole milk, divided - 2 1/2 cups; White sugar - 4 tablespoons; Cornstarch - 4 tablespoons; Vanilla extract - 1 teaspoon; Ground cinnamon, or more to taste - ¼ teaspoon

Ingredients for - Rizogalo (Greek Rice Pudding)

1. Water 2 cups

2. Uncooked short-grain white rice ½ cup

3. Whole milk, divided 2 1/2 cups

4. White sugar 4 tablespoons

5. Cornstarch 4 tablespoons

6. Vanilla extract 1 teaspoon

7. Ground cinnamon, or more to taste ¼ teaspoon

How to cook deliciously - Rizogalo (Greek Rice Pudding)

1 . Stage

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 . Stage

Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.

3 . Stage

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 . Stage

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.