← Nouns Cooking · Greek

Ingredients

• 120 g short-grain or risotto rice
• 250 ml Water
• 1.2 l whole milk
• 1 strip of lemon peel
• 130 g Sugar
• 2 tbsp Cornflour (cornstarch)
• 1 tsp vanilla extract
• 1 pinch Salt
• 1 tsp ground cinnamon, to serve

Method

1. Put the rice, water and salt in a heavy saucepan and simmer for 8–10 min, until the water is almost all absorbed.
2. Add all but 100 ml of the milk and the lemon peel. Simmer very gently for 25–30 min, stirring often and scraping the bottom so it does not catch, until the rice is soft and the milk creamy.
3. Stir in the sugar until dissolved. Mix the cornflour with the reserved cold milk, stir it in and cook for 2–3 min, stirring, until the pudding thickens.
4. Take off the heat, remove the lemon peel and stir in the vanilla.
5. Pour into bowls and press cling film onto the surface to stop a skin forming. Eat warm, or chill for at least 1 hour, and dust with cinnamon before serving.

Tips

• It thickens a lot as it cools, so take it off the heat while it still looks a little loose.
• A heavy-based pan and a low flame are the secret; milk scorches quickly.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes Diane Kochilas