Creamy Greek Rice Pudding (Rizogalo)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the short grain rice and water in a medium saucepan.

2. 2

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, until the water is almost fully absorbed, about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: Stir occasionally to prevent sticking.

3. 3

   Gradually stir in the whole milk, granulated sugar, and lemon zest.

4. 4

   Bring the mixture to a gentle simmer over medium heat, stirring frequently.

   Ca. 5 min.

   Kokkens note: Do not let it boil vigorously, as the milk can scorch.

5. 5

   Continue to simmer, stirring often, for 20-25 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.

   Ca. 25 min.

   Kokkens note: The pudding will thicken further as it cools.

6. 6

   Remove the saucepan from the heat and stir in the vanilla extract.

7. 7

   Pour the rizogalo into individual serving bowls or a larger dish.

8. 8

   Allow it to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.

   Ca. 2 t.

   Kokkens note: Chilling enhances the flavor and texture.

9. 9

   Before serving, sprinkle with ground cinnamon, if desired.

   Kokkens note: Adjust cinnamon to your preference.