Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers it without. It's best enjoyed cold — if you can wait that long!
Ingredients
- water: 2 cups
- uncooked short-grain white rice: 0.5 cup
- 1/2 cups whole milk: 2 piece (divided)
- white sugar: 4 Tbsp
- cornstarch: 4 Tbsp
- vanilla extract: 1 tsp
- ground cinnamon: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.
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Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.
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Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.
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Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.
