RICE PUDDING (RIZOGALO)

This brings back very fond memories of my childhood when my mother used to make it – the Greek guys mother made the Greek version called Rizogalo for his family! A delicious creamy, milky dessert , best eaten cold, topped with a sprinkle of cinnamon (if you can wait that long!) The lemon flavour gives it a wee zing.  Delish…

• 1/2 cup medium grain rice
• 3 ½ cups full cream milk
•  1/4 cup sugar
•  Very thinly sliced peel of half a lemon ½ tsp vanilla extract

Combine milk, rice, sugar, and lemon peel in a large pot, bring to the boil, stirring constantly with a wooden spoon.

Lower heat to medium low and allow to simmer for 30 – 35 minutes until thick, stirring regularly. Discard the lemon peel.

Remove from heat, mix in the vanilla and pour into small bowls. Place in fridge once it has reached room temperature.

Serve when cold sprinkled with a little cinnamon.

This will last covered in the fridge for up to 5 days.