Rizogalo (Rice Pudding)

This sweet creamy rizogalo fills me with childhood memories.

As a small girl I remember coming home from school and finding small plates filled with rizogalo lined up on the kitchen bench, still hot and sprinkled with aromatic cinnamon.  There was always enough for that afternoon eaten warm and another for the next day, cold from the refrigerator.

Perfect comfort food on a cold winters day… or any day really.

• 150 grams medium grain rice

• 600 mls full-fat milk

• 30 grams cornflour

• 140 grams caster sugar

• ground cinnamon, to serve

Place rice and 300mls of water into a saucepan and simmer over a low heat until the rice is cooked and water has absorbed. Add the milk slowly and keep stirring.

Mix the cornflour with a little water to make a paste and add to the rice mixture, together with the sugar.  Keep stirring until it thickens.

When ready, pour into individual bowls and serve with plenty of ground cinnamon.