Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers it without. It’s best enjoyed cold — if you can wait that long!
Preparation Details
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 5 hrs 15 mins
Servings: 6
Ingredients
- 2 cups water
- ½ cup uncooked short-grain white rice
- 2 1/2 cups whole milk, divided
- 4 tablespoons white sugar
- 4 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon, or more to taste
Steps
- Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.
- Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.
- Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.
- Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.
