Rizogalo (Greek Rice Pudding)
50 minServes 4
A creamy Greek rice pudding scented with cinnamon, vanilla, and citrus, thickened with cornstarch and finished with a dusting of cinnamon.
| prepIf using vanilla bean, split lengthwise and scrape seeds | |||||
| 1 liter whole milk | Simmer milk, rice & aromatics, whisking 3 min | Continue simmering, whisking every 6 min, 35–40 min | Whisk cornstarch slurry into pudding, thicken | Remove lemon rind & cinnamon stick, stir in sugar | Pour into bowls, garnish with ground cinnamon |
| 100 g Arborio rice, uncooked and unrinsed | |||||
| 1 cinnamon stick | |||||
| 1 vanilla bean, split and scraped (or 1 tsp vanilla extract) | |||||
| 1 2-inch strip lemon rind | |||||
| Zest of 1/4 orange | |||||
| 1 tablespoon cornstarch | |||||
| 60 ml water | |||||
| 2 tablespoons sugar | |||||
| Ground cinnamon, for garnish | |||||
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