Recipes from Greece :: Greek Pastries and Desserts
1/2 c. rice, preferably short-grain
1 cinnamon stick
2 c. water
6 c. milk
1 1/2 Tbsp. cornstarch mixed with
2 Tbsp. milk
1/2 c. sugar
Zest of 1 lemon
1 tsp. vanilla extract
A grating of fresh nutmeg
Ground cinnamon (for garnish)
Combine rice, cinnamon stick and water in a saucepan and let it come to a boil. Lower the heat and simmer covered for 15 mins.
Add the milk, cornstarch mixture, and sugar to the pan. Increase the heat to moderate and stir constantly until the mixture thickens, about 15 mins.
Add lemon zest, vanilla extract and nutmeg and stir to combine. Spoon into individual serving bowls or glasses and refrigerate for at least 2 hours. Dust with a little cinnamon before serving.
Serves 6 to 8.
