Creamy rice pudding


rice pudding with milk-saporigreci

 Creamy rice pudding

This creamy rice pudding recipe is used in Greece. Served as a dessert, you can also enjoy rice pudding for breakfast or in any moment of the day .

Easy to prepare, it’s served strewed with cinnamon powder.


Serves 6

  • 1 kg milk
  • 200 g rice
  • 160 g sugar
  • 2 tablespoons cornstarch
  • 2 egg yolks
  • 2 sachets vanillin
  • 44o g water
  • cinnamon powder


Bring 440 g  water to a boil in a saucepan and add rice.

When it starts boliling again add milk (keep aside a glass milk) stirring.

Reduce heat to low and simmer. When it  thickens add sugar.

Melt cornstarch in the glass  of milk you kept aside (the milk should preferably be at room temperature),   beating well with a whisk.

Whisk egg yolks and vanillin and add, little at a time, the milk in which you have melted cornstarch, continuing  beating with a whisk to mix well.

Add egg mixture into the saucepan of rice and milk  stirring constantly. Simmer over low heat, until the pudding thickens and the rice is tender.

Pour the pudding into cups and serve warm or cold, strewing surface ground cinnamon, according to the traditional recipe, or if you prefer, cocoa.


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