Rizogalo: Greek Rice Pudding

Ingredients

• 3/4 cup (150g) Arborio rice
• 1-2 cups of water
• a pinch of salt
• 4 cups whole milk
• 1 cup heavy whipping cream
• 2 tablespoons cornstarch
• 3/4 cup granulated sugar, or to taste
• 2 teaspoons vanilla extract
• ground cinnamon as a garnish

Instructions

1. 1

   Combine the rice, water, and salt in a...: Combine the rice, water, and salt in a pot and bring to a boil. Reduce the heat to medium-low and cook (stirring often) for about 20 minutes or until the rice has softened. Add more water if needed.

2. 2

   Add the milk, cream, and sugar and cook...: Add the milk, cream, and sugar and cook over medium heat (stirring often) for about 25 minutes or until the rice is very soft.

3. 3

   Dissolve the cornstarch with 3-4 tablespoons of water...: Dissolve the cornstarch with 3-4 tablespoons of water in a small bowl. Add it to the pot and stir to combine.

4. 4

   Cook until the rice pudding thickens. Add more...: Cook until the rice pudding thickens. Add more milk if it is too thick.

5. 5

   Taste and add more sugar if desired.

6. 6

   Remove from the heat and add the vanilla...: Remove from the heat and add the vanilla extract.

7. 7

   Transfer the pudding into serving bowls and dust...: Transfer the pudding into serving bowls and dust with cinnamon. Set aside to set.

8. 8

   Serve at room temperature or chilled.