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Rizogalo:
Greek Rice Pudding
yield: 8-10 small ramekins
6 tablespoons Arborio rice
1 ½ cups water
6 cups milk
3 tablespoons cornstarch
4 tablespoons warm water
1 cup sugar
1 slice lemon peel
1 tablespoon vanilla
cinnamon
In large saucepan, bring rice and water to a boil.
Cover and simmer over medium-low heat until
most of the water evaporates, about 10 minutes.
Add milk and simmer for about 15 minutes more.
In a cup, dissolve the cornstarch in warm water
and add to the rice mixture along with the sugar
and lemon peel. Stir constantly over medium-
low heat until the mixture turns into a thick and
creamy pudding, 15-30 minutes.
Remove lemon peel and stir in vanilla. Pour into
individual bowls and sprinkle with cinnamon.
yield: 1
Ouzo Highball
1 ½ ounces ouzo
8 ounces club soda or water
few ice cubes
Add Ouzo and ice to highball glass, fill with club
soda, and enjoy!
A rich creamy dessert topped with cinnamon and served cold.
I like to use a tall cylindrical glass.
