Rizogalo (Ριζόγαλο)

• Prep time: 5 mins

• Cook time: 30 mins

• Total time: 35 mins (plus chilling)

• Servings: 6 ramekins

• Country of origin: Greece

• Description: Traditional Greek rice pudding made creamy with milk and cornstarch, subtly scented with vanilla and lemon.

• Presentation: Served chilled in individual ramekins with a thick dusting of ground cinnamon on top.

• Ingredients:

  • 1/2 cup short-grain white rice (e.g., Arborio)

  • 1 1/2 cups water

  • 4 cups whole milk

  • 1/2 cup sugar

  • 2 tbsp cornstarch dissolved in 2 tbsp cold milk

  • 1 tsp vanilla extract

  • Zest of 1/2 lemon

  • Ground cinnamon for dusting

• Step-by-step directions:

  • Simmer rice and water in a saucepan over medium heat until water is absorbed (about 10 minutes).

  • Stir in milk, sugar, and lemon zest; bring to a gentle boil.

  • Lower heat and simmer for 15 minutes, stirring frequently.

  • Whisk in cornstarch mixture and cook for 5 minutes until thickened.

  • Remove from heat and stir in vanilla extract.

  • Divide into individual bowls and let cool, then chill in the refrigerator.

  • Dust top generously with ground cinnamon before serving.

• Optional variations: Infuse milk with a strip of orange peel or a cinnamon stick during simmering.

• Cooking tips: Stir constantly after adding cornstarch to prevent scorching on the bottom.

• Nutrition facts:

  • Calories: 210 kcal

  • Fat: 5g

  • Carbohydrates: 36g

  • Protein: 5g