Rizogalo — Greek Rice Pudding
Greek
- Servings (recipe yield)
- 4 servings
- Prep time
- 5 min–10 min
- Cook time
- 35 min–45 min
- Rest / chill / soak
- 2 hr–3 hr
- Total time
- 2 hr 40 min–3 hr 55 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- ⅓ cup Short-grain rice
- 1 cup Water
- 3 cups Milk
- ⅓ cup Sugar
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- ½ tsp Ground cinnamon
Instructions
- Simmer rice in water for 12–15 minutes until nearly absorbed.
- Reserve ¼ cup milk. Add remaining milk and sugar to rice; simmer 20–25 minutes until tender.
- Mix cornstarch into reserved cold milk, stir into pudding and cook 2 minutes until thickened. Add vanilla.
- Divide into bowls, cool, refrigerate and dust with cinnamon.
Source: Pantry Formula — home-style recipe