Homemade Rice Pudding
One of my earliest kitchen memories is of my dad’s rice pudding carrying the aromas of cinnamon throughout the house. Greeks have a thing for rice pudding and we love it in the late afternoon or in the evening as opposed to directly following a meal. Ground cinnamon sprinkled on top of each bowl is a must and makes it truly authentic. Here I also sprinkled with pomegranate seeds for a little crunch.
3 1/2 cupswhole milk ( 875 ml)
1/3 cup sugar (75 ml)
2 strips orange rind
1 cinnamon stick
1/3 cup short grain rice (75 ml)
1/2 tsp. vanilla extract ( 2.5 ml)
ground cinnamon for garnish
In a mediumsaucepan combine the milk , sugar, cinnamon stick , saltand orange rind.
Bring to the boil on high heat stirring occasionally.
Add the rice, reduce to low and simmer covered for 20 minutes .
Remove cover and continue to simmerfor a further 20-25 minutes, or until rice is very tender and pudding begins to thicken. Stir occasionally.
Remove rind and cinnamon stick and add vanilla. Stir and divide mixture into 6 small bowls.
Sprinkle with cinnamon generously and let cool to room temperature . Chill or serve warm.