RIZOGALO (GREEK RICE PUDDING)

Rizogalo (Greek Rice Pudding) image

Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers without. Best enjoyed cold - if you can wait that long!

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 4h45m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups water
½ cup uncooked short-grain white rice
2 cups whole milk
4 tablespoons white sugar
½ cup whole milk
4 tablespoons cornstarch
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon, or more to taste

Steps:

Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft, about 30 minutes.
Pour 2 cups milk and sugar into the saucepan and increase heat to high.
Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl.
Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat.
Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 31.2 g, Cholesterol 10.2 mg, Fat 3.4 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 43.8 mg, Sugar 13.1 g