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
- 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.