Greek Rice Pudding
I used to make this recipe all the time with my mom when I was growing up. There are only five ingredients in it, yet it tastes so decadent and delicious. Now, Alexandra and I make it together all the time and it is her very favorite!
Ingredients:
1 cup Arborio rice (any sort of white rice will work)
3⁄4 cup sugar
1 cinnamon stick for garnish
3 teaspoons diluted corn starch*
8-9 cups milk
1 1/2 teaspoon vanilla extract
Ground cinnamon
*Tip: The recipe calls for cornstarch as a thickener, however I don't always use it. All you have to do is cook the rice longer at a lower temperature and it will naturally release its own starch in turn thickening the rice pudding.
Instructions:
Cook the rice until soft, then add 7 cups of milk and stir frequently.
Bring to boil, reduce heat and simmer for 60 min.
During simmering time, you may notice the rice getting too sticky/thick. Add 1⁄2 cup of milk at a time to regain pudding texture. Keep stirring.
Once consistency is good, add sugar, vanilla extract, and diluted cornstarch, mix well.
When thoroughly mixed, remove from heat, place in bowls and add powdered cinnamon on top.
Can serve warm (Debbie’s preference), or stored in the refrigerator and served cool.
