Greek Rice Pudding Recipe (Ruzogalo)

By foodiva

Ingredients

• 450 gramswater
• 1 lemon peel
• 800 gramsfresh milk
• 130 grams sugar
• 1 teaspoonvanilla extract
• 100 gramsfresh milk
• 50 gramscornstarch
• 100 gramswhite medium grain rice450gramswater1lemon peel800gramsfresh milk130grams sugar1teaspoonvanilla extract100gramsfresh milk50gramscornstarchground cinnamon

Details

Adapted from realgreekrecipes.com

Preparation

Step 1

In a small saucepan bring water to a boil over high heat. Add the rice and lemon peel.

Reduce heat to medium-low. Simmer until the rice absorbs all the water and starts to become very sticky. It takes about 15-20 minutes. Remove from heat and set aside.

In a small bowl, whisk together the 100 ml of milk with the cornstarch.

In a medium-sized cooking pot, combine the remaining milk along with the sugar. Bring to a boil over medium-high heat. Pour cornstarch mixture into the pot while whisking constantly.

Add vanilla extract and the rice to the pot. Continue whisking until pudding starts to thicken. (It may take a few minutes, ) NOTE: It won't thicken as much as a custard cream does. It will be more like a thick caramel sauce in consistency. It becomes thicker when it cools down.

Divide the creamy pudding into small bowls or jars of your preference. Let pudding reach room temperature before refrigerating.

Refrigerate for at least 2 hours before serving.

Serve sprinkled with ground cinnamon.