Rizogalo (Greek Rice Pudding)

Method

1. 1

   Rinse the rice

   Rinse the rice in a sieve under cold water for about 30 seconds, then drain well.

2. 2

   Warm the milk

   In a heavy-based saucepan, warm the litre of milk with the lemon zest and cinnamon stick over medium heat for 5 minutes, stirring occasionally, until steaming but not boiling.

3. 3

   Simmer the rice

   Stir in the rice and sugar. Reduce the heat to low and simmer gently for 30 minutes, stirring frequently and scraping the base, until the rice is tender and the mixture is creamy.

4. 4

   Make the slurry

   Mix the cornflour with the 3 tbsp cold milk until smooth.

5. 5

   Thicken the pudding

   Stir the cornflour mixture into the saucepan over low heat and cook for 2 to 3 minutes, stirring continuously, until the pudding thickens and a spoon drawn through it leaves a brief trail.

6. 6

   Finish and serve

   Remove from the heat and take out the cinnamon stick. Spoon into six bowls and dust with ground cinnamon.

7. 7

   Chill, if desired

   Serve warm, or cool and chill for at least 2 hours; press baking paper or cling film against the surface while cooling to prevent a skin forming.

Tips

• Stir frequently, scraping the base of the pan to stop the milk catching.
• Keep the milk steaming but not boiling before adding the rice.
• Press baking paper or cling film directly onto the surface as the pudding cools to prevent a skin.

Swaps

• Use a vanilla pod in place of the cinnamon stick for a different aroma.
• Use orange zest instead of lemon zest for a softer citrus note.

Storing

Cover and refrigerate for up to 3 days; serve chilled or reheat gently in a saucepan, stirring in a splash of milk to loosen.