Growing up, my mother would always whip up a batch of rizogalo (rice pudding) — in fact, every Greek person has a memory of enjoying rizogalo as a child. The distinct smell of milk simmering over the stove, together with the citrus and cinnamon, would fill our kitchen with the most delightful aroma. My mama’s rice pudding recipe is delicately flavored with lemon zest, vanilla extract and cinnamon, making it a luxuriously creamy, delightfully fragrant and refreshingly light dessert or breakfast.
INGREDIENTS:
1 cup Arborio rice
2 cups water
2 cups whole milk
1 cup sugar
vanilla extract
fresh lemon zest (or orange zest if you prefer)
cinnamon
cornstarch
PREPARATION:
In a large pot, cook the rice with 2 cups of water until water evaporates and rice is cooked through. Add 2 cups of milk, 1 cup of sugar and boil. Simmer and add fresh lemon zest and vanilla extract to your liking. Now it’s time to thicken the pudding. Dilute 1 tablespoon of cornstarch with 1/4 cup of water in a small bowl. Pour into the rice mixture over low heat, whisking until combined and the pudding has thickened yet is slightly pourable in consistency. Serve in teacups and garnish with cinnamon. Enjoy the classic Greek sweet staple!
