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Export 7 ingredients for grocery delivery
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.
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