Quick Greek Yiayia’s Rice Pudding with Cinnamon and Honey
A simple Greek-inspired rizogalo-style rice pudding with tender rice, creamy milk, cinnamon, and a warm honey drizzle. Serve it warm for a cozy dessert or chilled for a refreshing make-ahead treat.
Servings 6
Ingredients
- 1/2 cup medium-grain rice such as Arborio (about 95 g)
- 1 1/2 cups water 355 ml
- 3 cups whole milk 710 ml, divided
- 1/3 cup granulated sugar 67 g
- 1 wide strip lemon peel optional
- 1/8 teaspoon fine salt about 1 g
- 1 tablespoon cornstarch 8 g
- 1 teaspoon vanilla extract 5 ml
- 1 teaspoon ground cinnamon about 3 g, plus more for serving
- 3 tablespoons honey 45 ml, for drizzling
Instructions
- Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear.
- Add the rinsed rice and water to a medium heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until most of the water is absorbed, about 12 to 15 minutes.
- Stir in 2 3/4 cups of the milk, the sugar, lemon peel if using, and salt. Bring the mixture just to a gentle simmer over medium-low heat. Cook uncovered for 18 to 20 minutes, stirring often and scraping the bottom of the pot, until the rice is very tender and the pudding looks creamy.
- In a small cup, whisk the cornstarch with the remaining 1/4 cup milk until completely smooth. Stir the slurry into the pudding and cook for 2 to 3 minutes, stirring constantly, until lightly thickened.
- Remove the saucepan from the heat. Discard the lemon peel, then stir in the vanilla and cinnamon. The pudding will continue to thicken as it cools.
- Spoon into small bowls. Serve warm or chilled, with an extra dusting of cinnamon and a drizzle of honey just before serving.