Rizogalo

Method

1. 01

   Step 1

   Simmer rice with water and salt for 8 minutes until most water is absorbed.

2. 02

   Step 2

   Add 800 ml milk and cook gently for 20–25 minutes, stirring frequently, until rice is very tender.

3. 03

   Step 3

   Mix cornflour with remaining 100 ml milk and stir into the rice with sugar.

4. 04

   Step 4

   Cook 2–3 minutes until thick and gently bubbling, then stir in vanilla.

5. 05

   Step 5

   Divide into bowls and dust with cinnamon. Cool promptly and refrigerate if serving chilled.