Classic Ryzogalo.....

....... the Greek rice pudding. Smooth and creamy this dessert brings back many happy childhood memories

Ingredients (for 4 people):

1 litre full fat milk

120 gm Arborio rice (or other short grain)
2 tbsp sugar
½ tsp vanilla extract
1 tsp cornflour + 1 tbsp of milk
1 tsp cinnamon powder

Method:
Place the milk and the rice in a saucepan with a heavy bottom and heat gently, stirring occasionally, while you bring the milk to a simmer.

Lower the heat just before the milk comes to the boil and cook gently, uncovered, for 30-40 minutes, stirring occasionally, until rice is tender but not overcooked. Add the sugar, the vanilla and stir well until sugar dissolves.

In a small bowl, mix together the cornflour with the extra milk to make a paste. Add the cornflour paste to the rice, raise the heat slightly, and stir well until the mixture thickens to a creamy texture.

Pour carefully into 4 shallow bowls. Sprinkle with cinnamon and serve at room temperature or chilled.