Rizogalo - Rice Pudding

INGREDIENTS

1 cup arborio rice

3 cups water

1-litre full cream milk

1/4 cup brown sugar

1 teaspoon vanilla bean paste

Zest of an orange or lemon peel (optional)

½ teaspoon rose or orange blossom water (optional)

ground cinnamon to serve

Other serving suggestions: Raw unsalted nuts, pasteli (sesame seed bars) or glyko (spoon sweets)

METHOD

In a heavy saucepan, add the water and rice and bring to a boil. Immediately reduce the heat to medium-low bringing it to a simmer. Stir often, until most of the water has been absorbed and your rice is fully cooked through. Add more water if required, making sure there is a little water left in your saucepan to prevent your rice from sticking at the next step.

Pour the milk in with the rice, along with the sugar, vanilla and zest, if you’re adding it. Bring to a boil, stirring frequently and immediately reduce the heat to a simmer. 

Continue to stir on low heat until thickened and the rice has absorbed all of the liquid. About 5 minutes before you take it off the heat, pour in the rose or orange blossom water if using and combine. 

Turn the heat off and continue to stir for around 5 minutes until your mixture has cooled slightly.

Ladle into individual dishes or cups, or into one large serving dish, sprinkle with ground cinnamon and cover with plastic wrap to prevent any skin from forming. Enjoy warm or refrigerated.