Greek Rice Pudding with Lemon Peel and Cinnamon

What you need

• 120 g (2/3 cup) short-grain rice
• 400 ml (1 2/3 cups) water
• 800 ml (3 1/3 cups) whole milk
• 100 g (1/2 cup) sugar
• 2 pieces lemon peel, wide strips, no white pith
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp ground cinnamon, for dusting

Method

Restated from the original video

1. 1

   Boil the water in a heavy pot, then tip in the rice and stir. Wait for the water to bubble again.

2. 2

   Lower the heat, cover and cook until the water is nearly gone and the rice is tender, about 15 min.

3. 3

   Stir the cornstarch with 50 ml of the cold milk in a cup until smooth.

4. 4

   Add the rest of the milk, the sugar and the lemon peel to the rice. Bring to a gentle boil over medium heat, stirring.

5. 5

   Stir the cornstarch mixture again and pour it in while stirring. Cook until the pudding is thick and coats the spoon, 5-8 min.

6. 6

   Take the pot off the heat and remove the lemon peel. Stir in the vanilla.

7. 7

   Spoon into bowls. Serve warm, or cool and chill for at least 2 hours.

8. 8

   Dust generously with the cinnamon just before serving.

Imported from souvlakiforthesoul.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.