Greek Rice Pudding

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 liter milk
• 100 g long-grain rice
• 1/2 unwaxed lemon, zest of, wafer-thin
• 1 cinnamon stick
• 2 egg yolks
• 2 tablespoons cold milk
• 2 teaspoons cornflour
• 1 teaspoon vanilla essence
• 125 g sugar
• 1 teaspoon ground cinnamon
• 1 vanilla pod
• 4 tablespoons sugar
• 400 g ripe yellow plums or 400 g other plums

Recipe

• 1 place the litre of milk in a saucepan and simmer over a low heat for five minutes.
• 2 meanwhile, rinse the rice until the water runs clean.
• 3 add rice, lemon zest and cinnamon stick to the milk and simmer for 15 minutes or until the rice is tender.
• 4 in a small saucepan, lightly whisk the egg yolks, then whisk in the cold milk and cornflour, and simmer over a low heat until thickened.
• 5 add this mixture, together with the vanilla essence and sugar, to the rice and milk mixture.
• 6 simmer, stirring, for a further five minutes.
• 7 remove the pan from the heat and set aside to cool.
• 8 remove the cinnamon stick and pour into one large or four to six individual bowls.
• 9 refrigerate until ready to use and serve sprinkled with cinnamon.
• 10 to cook the plums, place 200ml water, the vanilla pod and four tablespoons of sugar in a pan and simmer, swirling the pan occasionally, until the sugar has dissolved.
• 11 meanwhile, run a sharp knife around the middle of the plums, twist apart and remove the stones.
• 12 add the plums to the sugar water, cover and cook for three minutes.
• 13 turn off the heat and leave for five minutes before pouring into a dish to cool.