Greek Rice Pudding Recipe
This custard-like Greek Rice Rudding Recipe is very soft and creamy. Unlike a sticky rice pudding. This one is lighter and refreshing. Made with no eggs!
Cook Time30 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: Greek
Keyword: gluten-free, pudding, rice
Servings: 5 bowls
Calories: 328kcal
- 130 grams (4.6 ounce) short-grain white rice
- 600 ml water
- a pinch of salt
- 1 lemon peel
- 1 liter milk
- 150 grams (5.3 ounce) sugar
- 1 teaspoon vanilla extract
- 40 grams (4 tablespoons) cornstarch
- ground cinnamon to serve with
Rinse the rice well and set aside.
Add the 600 ml of water to a saucepan together with the lemon peel and pinch of salt. Bring to a boil over high heat.
Add the rice and drop the heat to medium. Cook until the rice absorbs all the water and becomes very soft and sticky.
Take 100 ml of milk out of the 1 liter and add it to a small bowl together with the cornstarch. Mix well.
Add the remaining 900 ml of milk to a medium-sized cooking pot together with the sugar, and vanilla extract. Heat over medium heat.
Once the milk gets steamy hot, stir the contents of the small bowl containing the cornstarch and milk, and pour it slowly into the pot with the hot milk.
Stir well with a whisk for a couple of minutes until the mixture starts to become creamy and slightly thickened. NOTE: It will start to thicken after it bubbles. Also, it will thicken slightly not much. Add the cooked rice (discarding the lemon peel) to the pot, and stir very well.
Take the pot off the heat. And let stand for 10 minutes. Then transfer the rice pudding to small bowls.
You can enjoy it warm sprinkled with ground cinnamon or let it cool down to room temperature and refrigerate for 6-8 hours to enjoy it cold, as it is mostly done in Greece.
Calories: 328kcal | Carbohydrates: 61g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Cholesterol: 26mg | Sodium: 92mg | Potassium: 21mg | Fiber: 1g | Sugar: 34g