A classic Greek dessert, Rizogalo is a creamy and comforting rice pudding spiced with cinnamon and sometimes flavored with vanilla, offering a delightful end to any meal.
Rinse the rice under cold water until the water runs clear.
In a large saucepan, combine the rinsed rice with water and bring to a boil.
Reduce the heat to low and simmer until the water is absorbed, about 15 minutes. Stir occasionally to prevent sticking.
Once rice is cooked and the water is absorbed, add milk and sugar to the saucepan.
Cook over medium heat, stirring frequently, until the mixture thickens and becomes creamy, about 15 to 20 minutes.
Remove from heat and stir in vanilla extract.
Pour the pudding into serving dishes. Allow to cool at room temperature, then refrigerate until chilled.
Sprinkle cinnamon on top before serving.
