Rizogalo (Greek Rice Pudding)

.

Ingredients

• 3/4 cup arborio rice
• 1 cup water
• 3 cups macadamia milk or preferred alternative
• 4 tbsp caster sugar
• 1/2 tsp vanilla extract
• Cinnamon for dusting

Directions

1. Add Arborio rice and water into a saucepan and bring to a boil
2. Once boiling, reduce to simmer and add in milk of choice, sugar and vanilla extract.
3. Bring back up to a boil and reduce to a simmer, stirring regularly
4. Continue to simmer and stir regularly until thick and creamy and rice is cooked through (approx 20-25mins)
5. Once rice is cooked, pour into individual ramekins and sprinkle cinnamon over the top.
6. Allow to cool until firm to touch. Can be eaten warm or cold. Store in the fridge for 5 days.
7. *Eat as is or top with fresh fruit and/or granola
9. *Can also be made into a larger dish if you don't have individual ramekins