Rice Pudding

Ingredients

• 150g short-grain rice (pudding rice or arborio)
• 1.2 litres whole milk
• 200ml water
• 150g caster sugar
• 1 vanilla pod, split lengthways, or 2 tsp vanilla extract
• Pinch of salt
• 2 egg yolks (optional, for extra richness)
• Ground cinnamon for dusting

Method

1. Rinse the rice under cold water and drain well.

2. In a large, heavy-based saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes until the water is mostly absorbed.

3. Add the milk and the split vanilla pod (or vanilla extract). Stir well and bring back to a gentle simmer.

4. Cook over low heat, stirring frequently, for 30-35 minutes. The rice should be very soft and the mixture should be thick and creamy. Stir regularly to prevent sticking and burning on the bottom.

5. Add the sugar and stir until completely dissolved. Continue cooking for another 5 minutes, stirring constantly.

6. If using egg yolks for extra richness, temper them first. Beat the yolks in a small bowl, then gradually add a ladle of the hot rice mixture while whisking constantly.

7. Pour this egg mixture back into the pan, stirring continuously over low heat for 2-3 minutes. Don't let it boil or the eggs will scramble.

8. Remove the vanilla pod if using. The rizogalo should be thick and creamy but still pourable - it will thicken further as it cools.

9. Pour into individual serving bowls or one large serving dish. Allow to cool to room temperature.

10. Before serving, dust generously with ground cinnamon - this is the traditional finishing touch. Serve at room temperature or chilled. Rizogalo is a comforting, homely dessert often made by Greek mothers and grandmothers. It's perfect as a light dessert or even for breakfast. Keeps in the fridge for up to 3 days covered.