Rizogalo (Greek Rice Pudding)

Rizogalo is a classic Greek rice pudding. It’s creamy, cozy, and has a nice touch of cinnamon and vanilla.

This simple dessert is a hit in many Greek homes. People love it warm in the winter or chilled in the summer.

The name rizogalo comes from the Greek words for rice (rizi) and milk (gala), which says it all.

Ingredients:

• ¾ cup short-grain rice (arborio or glutinous rice is great)
• 4 cups whole milk
• 1 ½ cups water
• ⅔ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional for creaminess)
• ¼ cup milk (to mix with cornstarch, if using)
• Ground cinnamon for topping

Instructions:

1. In a medium pot, add the rice and water. Bring it to a boil over medium heat.
2. Then, lower the heat, cover it, and let it simmer for about 10 minutes until most of the water is gone.
3. Slowly pour the milk into the pot, stirring often to stop it from sticking.
4. Mix in the sugar and keep cooking on low for 30 to 35 minutes.
5. Stir often until it thickens up.
6. If you want it thicker, mix the cornstarch with ¼ cup of milk and add it to the pudding in the last 5 minutes of cooking.
7. Stir in the vanilla extract too.
8. Take the rizogalo off the heat and let it cool a bit.
9. Pour it into bowls or ramekins and sprinkle with cinnamon before serving.
10. You can have rizogalo warm for a comforting dessert or chill it in the fridge for a cool treat.
11. Let it chill for at least 2 hours if you prefer it cold.