Rizogalo (Greek Rice Pudding)
Greek rice pudding is a straightforward, reassuring, and mouthwatering dessert. This is a rizogalo recipe without eggs, unlike some Greek variations.

In a saucepan, bring water and rice to a boil.

Heat is immediately turned down to medium-low.

For about 30 minutes, simmer the rice, stirring occasionally, over very low heat until most of the water has been absorbed.

Turn up the heat to high and add 2 cups of milk and sugar to the pan.

In the meantime, combine cornstarch and 1/2 cup milk in a bowl.

Add the cornstarch mixture and vanilla extract once the rice-milk mixture has reached a boil.

Stir thoroughly to combine.

Get rid of the heat.

Pour rice pudding into small serving bowls and top with cinnamon.

Let the food reach room temperature.

Refrigerate for at least 4 hours, until very cold.