Rizogalo (Greek Rice Pudding)

Serves 4

50 min

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
4 1/4 cups / 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
1/2 cup / 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
1/4 cup / 60 ml water
2 tablespoons sugar
Ground cinnamon, for garnish

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.