Greek Rice Pudding (Rizogalo)

1. 1

   Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice.

2. 2

   Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).

3. 3

   Turn off heat. Remove lemon peel and discard.

4. 4

   Whisk together egg yolks with corn flour.

5. 5

   Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle.

6. 6

   Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.