Rizogalo (Greek Rice Pudding)

1. 1

   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.

2. 2

   Pour 2 cups milk and sugar into the saucepan and increase heat to high.

3. 3

   Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl.

4. 4

   Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.