Greek Rice Pudding

This rice pudding is particularly good when refrigerated for a couple hours and served on sunny, warm days. The citrus rind adds a whole new dimension of flavor to the dish. Try orange or lime for a change.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 55 minutesDifficulty: Easy

Serves: 8


  • 8 cups milk
  • 1 cup Arborio rice
  • 1½ cups sugar
  • 1 tsp. real vanilla extract
  • 2 Tbsp. grated lemon zest, divided
  • 2 egg yolks
  • ¼ cup cold milk
  • 1 Tbsp. corn flour
  • 1 tsp. ground cinnamon


  • In pot over moderately high heat, bring milk to slight boil. Add rice and stir well until boil returns. Reduce heat to medium-low and gently simmer uncovered 30 minutes. Make sure to stir regularly so milk does not congeal or stick to sides and/or bottom of pot.
  • Add sugar, vanilla, and 1 tablespoon zest; continue to simmer and occasionally stir another 10 minutes. Beat egg yolks with cold milk; whisk in corn flour and mix well. Pour egg yolk mixture into pot; whisk well to incorporate. Simmer another 3–5 minutes, until thick.
  • Remove from heat. Using ladle, spoon out mixture into bowls. Let stand 1 hour to cool. Sprinkle with cinnamon.