Greek rice pudding (Rizogalo)

Desserts No Leftovers

Servings

5-6 άτομα

Preperation

10 λεπτά

Cooking

30 λεπτά

Waiting

2 ώρες

150 g glase rice 1 liter whole milk 2-3 lemon peels 1 tsp vanilla extract 1 Pinch of salt 50 g corn flour 160 g sugar 2 tbsp cinnamon (for serving)

In a pot with 1 liter of room temperature water, boil the rice for 20 minutes until tender but not mushy. Drain and set aside.

In a separate pot, heat the milk with lemon peel, vanilla, and salt. Simmer for 10 minutes to infuse, then remove the peels.

Add the cooked rice to the milk and increase heat to medium-high.

In a cup, dissolve the corn flour in 50ml cold water. Add to the pot and stir continuously with a spatula until the mixture thickens and the starch flavor disappears.

Pour into 6 small bowls and let cool. Serve sprinkled with cinnamon.

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