Ρυζογαλο (Rizogalo - Rice Pudding)

A very popular Greek recipe and a refreshing dessert, especially during the hot summer months...

Ingredients:

• 1 cup white rice
• 3 cups water
• 8oz whole milk
• 1tsp. Vanilla powder
• 6 tbsp. Sugar
• 2 tsp cinnamon
• 2 tbsp. Corn flour

Recipe:

Wash the rice thoroughly and drain. 

In a saucepan, combine the 3 cups of water, the rice, the cinnamon and the vanilla and bring to a slow boil.

Cook until the mixture gets an oatmeal like consistency. 

As soon as the mixture becomes oatmeal like add the milk. It is best that the milk is room temperature and not cold. 

Add the sugar and keep mixing until it is all dissolved. Using a wooden spoon continue to slow cook and swirl so that the rice pudding does not stick to the pan.

Dissolve the 2 tbsp. of corn flour to warm water and add to the saucepan with the rice pudding mix. Mix well.

Remove the mixture from the heat and transfer to a container of your choice. You can use a large glass bowl or even distribute the mix among small bowls to create individual portions for serving. You will notice that as the rice pudding sits, consistency will change and the mixture will become more solid. 

As soon as the mixture cools (at room temperature) place in the refrigerator for two to three hours.

You can sprinkle some cinnamon on top of the cold rice pudding right before serving.

Enjoy!