As we swap out our sandals for something a little warmer, so do we trade light salads for soul-enriching soups and puddings. Top of our Greek dessert list for October is rizogalo, or rice pudding. Velvety, creamy, with a hint of citrus, rizogalo is a warm embrace on a cold, fall day. This recipe comes directly from Mama Theros, so do try this at home!
7 cups whole milk
Lemon peel of one lemon
1 stick of cinnamon
2/3 cups of sugar
1 tsp vanilla extract
2/3 cups Egyptian rice or medium grain rice
7 tablespoons corn starch
Ground cinnamon for topping
Put rice in a pot and cover with ample water. Boil until very soft, strain rice from the water and set aside.
In another pot, put 6 cups of milk, the sugar, lemon peel and stick of cinnamon and boil.
Add corn starch to the last cup of cold milk and mix very well.
When milk starts to come to a boil, add the vanilla and rice and stir. Then, add the milk with the corn starch mixture stirring the pot until it thickens to a smooth pudding-like consistency. (Add a little more milk if it's too thick).
Put rice pudding in ramekins or glass dessert cups (about 1-11/2 ladles for each) and let cool. .
Sprinkle cinnamon on each ramekin.
Eat warm or cover each with saran wrap and refrigerate (up to 4 days)