Greek Rizogalo: Make-Ahead Cinnamon Rice Pudding Jars for Lunchboxes

Put the rice and water in a heavy saucepan, bring to a simmer and cook uncovered for about 8 minutes, until the water is almost entirely absorbed.

Serves 6

Ingredients

• 3/4 cup short-grain rice (Arborio or Carolina)
• 1 cup water
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 strip lemon peel, no white pith
• 1 vanilla bean split lengthwise, or 2 teaspoons vanilla extract
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter
• Ground cinnamon, for dusting

Instructions

1. Put the rice and water in a heavy saucepan, bring to a simmer and cook uncovered for about 8 minutes, until the water is almost entirely absorbed.
2. Add 3 1/2 cups of the milk, the lemon peel, the split vanilla bean and the salt. Bring to a bare simmer over medium-low heat.
3. Cook gently for 30 to 35 minutes, stirring every few minutes and scraping the bottom so nothing catches. The rice should be very soft and the milk thickened.
4. Whisk the cornstarch into the remaining 1/2 cup cold milk until no lumps remain, then stir it into the pot along with the sugar.
5. Cook for 3 to 4 more minutes, stirring constantly, until the pudding coats the back of a spoon. Remember it thickens considerably as it chills, so stop while it still looks slightly loose.
6. Off the heat, fish out the lemon peel and vanilla pod and stir in the butter until it disappears.
7. Divide among six small jars or cups. Press a piece of plastic wrap onto the surface if you dislike skin, or leave it uncovered if you want one.
8. Chill at least 4 hours or overnight. Dust generously with cinnamon just before packing or serving.
9. Sealed jars keep 4 days in the fridge and travel well with an ice pack, which is what makes this a school-week dessert rather than a weekend one.
10. Rizogalo is the rice pudding of Greek kitchens and old-fashioned galaktopoleia, the dairy shops that once sold little else. The cinnamon is not optional decoration but the defining flavor, dusted on thickly enough to be tasted in every spoonful, and the lemon peel steeped in the milk is the quiet trick that keeps four cups of dairy from turning heavy.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 8g
• Fat: 9g
• Carbohydrates: 45g
• Fiber: 0g
• Sugar: 26g
• Sodium: 160mg