Rice Pudding (Rizògalo)

Ingredients

• 1 kilo minus 4 tbsp / 2 lb. milk
• 70 gr. / 2.5 oz. rice
• 1 cup sugar
• 4 to 5 tbsp corn starch dissolved in 4 tbsp cold milk
• 1 tsp vanilla extract
• Cinnamon for garnishing

Instructions

1. In a pot add about 300 gr. / 11 oz. water and bring to boil.
2. Add a pinch of salt and the rice and simmer until the rice becomes very soft.
3. it took me 40 minutes.
4. Remove from fire and drain the rice to get rid of the excess water.
5. In another pot pour the milk and sugar and bring to boil.
6. Throw the corn starch and whisk until it starts to thicken.
7. Add the rice and simmer for about five minutes.
8. With an immersion blender mash the rice and add the vanilla extract.
9. Divide the batter to small bowls and let it stand until it reaches room temperature.
10. Cover and put in the fridge.
11. Just before you serve sprinkle some cinnamon on top.