Creamy Greek Rice Pudding (Rizogalo)

Mise-en-place

Ingrediënten

De bereidingswijze

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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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 25 min

   Tip van de kok: 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.

   Ongeveer 2 uur

   Tip van de kok: Chilling enhances the flavor and texture.

9. 9

   Before serving, sprinkle with ground cinnamon, if desired.

   Tip van de kok: Adjust cinnamon to your preference.