Step 1

Bring 500 ml of water to the boil. Add the rice, stir and bring back to the boil. Lower the heat to a simmer and cover. Cook for 15-18 minutes - until the rice is “al dente” - cooked through but slightly firm.

Step 2

Add the Add the milk, sugar, lemon peel and vanilla. Stir again and allow the rice pudding to come to another boil.

Step 3

Make a slurry with the cornflour and two tablespoons of milk and add it to the rizogalo. Stir through and cook for another five minutes.

Step 4

Once the mixture has completely thickened serve it in individual bowls.

Step 5

Serve warm or allow to cool completely and place in the refrigerator. Whatever you do don’t forget the cinnamon.