Made in just one saucepan with basic ingredients you likely already have at home, it’s always served with a sprinkle of cinnamon and is delightfully creamy and aromatic.

Translation | Amaryllis Tsegou

While traditionally prepared with whole cow’s or goat’s milk, this pudding can easily be made vegan by substituting almond, oat, or soy milk.

Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Serves: 4

Ingredients

  • 1 cup (200 g) round-grain rice
  • 5 cups (1.2 L) water
  • 1 cinnamon stick
  • 500 ml milk
  • 4 tbsp (50 g) sugar
  • 2 tbsp (15 g) cornflour
  • zest of 1 lemon
  • pinch of salt

Directions

  1. Rinse the rice under running water using a small colander. Drain well and transfer to a saucepan.
  2. Add the water and a pinch of salt. Simmer until the rice absorbs the water and becomes tender.
  3. Stir in the milk, sugar, cornflour (dissolved in 1 cup of water), lemon zest, and cinnamon stick.
  4. Cook over medium heat, whisking constantly, until the mixture boils and thickens.
  5. Remove from heat and let it cool slightly before dividing into bowls or small glasses.
  6. Serve with a generous sprinkle of cinnamon, to taste.
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