Rizogalo/Rice Pudding

Ingredients

• 3 cups water
• 3/4 cup arborio rice (or medium grain rice)
• 2 cups milk (preferably 3% milk)
• 1/4 cup sugar (see notes)
• ground cinnamon (for sprinkling)

Instructions

1. 1

   boil water: Rinse your rice briefly. Bring water to a boil in a medium sized saucepan, then add rice. Return to a boil and then reduce heat to medium low. Stir frequently.

2. 2

   Cook for 15 minutes.

3. 3

   Add milk and sugar to pot. Adjust heat so that mixture is at a low, gentle boil. Stir constantly to ensure that the rice does not stick to the bottom of the pot.

4. 4

   Continue cooking; after 10 minutes, check the rice for doneness. It should be soft and not firm to the bite. Once the rice has achieved this state, remove it from the heat and let it sit, in the pot, for 5-10 minutes, this will help thicken it up. When the 5-10 minutes have passed, stir thoroughly and then ladle the rizogalo into individual serving bowls. Refrigerate the bowls, for a few hours to allow the rizogalo to fully set. If you don’t allow the rizogalo to fully set, it will be a little liquidy.

5. 5

   sprinkle cinnamon: Enjoy it straight from the refrigerator, sprinkled with some ground cinnamon. If you prefer it warm, heat it up in the microwave, and then sprinkle on some ground cinnamon.

6. 6

   Enjoy!