Classic Greek Rice Pudding

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A traditional Greek comfort dessert made with tender short-grain rice simmered slowly in milk and lightly sweetened with sugar and vanilla. Finished with a generous dusting of cinnamon, this creamy chilled pudding is a staple of Greek home cooking and a beloved classic served in tavernas across the country.

Nutrition Facts

Per serving (estimated)

• 355 kcalCalories
• 8 gFat
• 5 gSaturated Fat
• 60 gCarbs
• 0 gFiber
• 30 gSugar
• 10 gProtein
• 95 mgSodium
• 320 mgPotassium
• 280 mgCalcium
• 0.5 mgIron
• 1 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the pudding

• 1/2 cup short-grain white rice (Arborio or Carolina)
• 4 cups whole milk
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 strip lemon peel (yellow part only)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• Ground cinnamon, for serving

Directions

1. Rinse the rice in cold water until the water runs clear, then drain well.
2. In a heavy-bottomed saucepan, combine the rice with 1 cup of water and bring to a gentle simmer over medium heat. Cook for 5 minutes until the water is mostly absorbed.
3. Add the milk, sugar, salt, and lemon peel. Reduce heat to low and simmer gently, stirring frequently, for 30 to 35 minutes until the rice is very tender and the mixture begins to thicken.
4. In a small bowl, whisk the cornstarch with 3 tablespoons of cold milk until smooth. Slowly stir this slurry into the pudding and continue cooking for 3 to 5 minutes until noticeably thickened and creamy.
5. Remove the pan from the heat, discard the lemon peel, and stir in the vanilla extract.
6. Pour the pudding into 4 individual ramekins or one large serving dish. Let cool to room temperature, then cover and refrigerate for at least 2 hours until well chilled.
7. Just before serving, dust generously with ground cinnamon.
8. Serve cold, straight from the refrigerator.

Cook’s Notes

• Use short-grain rice for the creamiest texture; long-grain rice will not deliver the same silky result.
• Stir frequently during cooking, especially toward the end, to prevent the rice from sticking and scorching on the bottom of the pan.
• For a richer pudding, substitute half-and-half for part of the milk or stir in a splash of heavy cream at the end.
• This pudding keeps well covered in the refrigerator for up to 3 days; stir gently before serving if a little liquid separates on top.
• For a fruity variation, stir in 1/4 cup of golden raisins during the last 10 minutes of cooking.

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