My parents have always worked full time, so when I was young I would go to my grandma’s after school and on the holidays. My cousins would be there too and they are boys, so we would get up to all sorts of mischief.
I also fondly remember all of her cooking. She would make us pancakes every morning, would roll out homemade filo pastry for Greek pies (pita) on the dining room table as we hid underneath, would cook us egg and lemon soup (avgolemono) whenever we got sick and when I asked her nicely, she would spend an hour over the stove stirring a big pot of rice pudding (rizogalo) just for me.
So then recently when I was sick and at home on the couch reading Brown Eyed Baker’s rice pudding post, it had me inspired to make my Greek grandma’s rice pudding, because it is the perfect comfort food on a cold day.
I don’t like very sweet rice pudding, so if you do, up the sugar by 1 or 2 tablespoons.
1/4 cup + 2 tbsp long grain rice
1 cup water
3 cups milk
2 tbsp sugar
1/2 tsp vanilla
cinnamon, for dusting
In a medium pot, combine the rice, water and salt. Set it onto a low heat, cover it and let it cook for about 15 minutes, stirring occasionally, until most of the water is absorbed.
Meanwhile, boil the milk in a small pot.
Once the rice has absorbed the water, add the boiling milk to the rice. Stir, then add the sugar and vanilla, mixing well.
Bring the mixture to the boil, then reduce the heat and let it simmer, uncovered, for about 45 minutes. Check on it and stir it frequently, particularly towards the end of the cooking time so it doesn’t burn.
Dust with cinnamon and serve. Whatever you don’t eat warm, refrigerate. Makes 3 – 4 small serves and can be easily doubled (although you may need to allow longer for the rice to absorb the water).