Ingredients
Preparation
Cooking
Photos
Rice Pudding of Trikala
4 cups milk
½ cup risotto rice
A pinch salt
½ cup sugar
1 vanilla extract
2 teaspoonfuls corn flour
Cinnamon
Rice Pudding of Trikala
Boil the rice in the pot with a cup of water and a pinch of salt and at the same time warm the milk with the sugar so that it melts. Keep ½ cup of milk (from the 4 cups) to dissolve the two spoonfuls of corn flour and the vanilla extract. Once the rice boils and absorbs the water, pour in the milk with the melted sugar.
Rice Pudding of Trikala
Lower the heat and let boil for 10-15 minutes, stirring occasionally. Add the milk with dissolved corn flour and vanilla extract. Continuously stir until it thickens. Serve hot in bowls and sprinkle with cinnamon.
