George Calombaris

Presented in 2004

Rizogalo

(Rice pudding)

Serves 4

1 litre (35 fl oz/4 cups) full-cream milk, plus 2 tablespoons extra

100 g (3½ oz/½ cup) long-grain white rice, washed (see Yia Yia’s tips)

1 cinnamon stick

finely grated zest of ½ lemon

2 teaspoons cornflour (cornstarch)

2 egg yolks

125 g (4½ oz) sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon, to serve

Bring the 1 litre (35 fl oz/4 cups) of milk up to the boil. Add the washed rice, cinnamon stick and lemon zest. Simmer over medium heat for about 15 minutes or until the rice is cooked.

Meanwhile, in a small saucepan, whisk the extra cold milk, cornflour and egg yolks together and stir over low heat until slightly thickened, but do not boil, then remove from the heat.

When the rice is ready, add the egg yolk mixture, sugar and vanilla. Simmer over low heat, stirring for another 5 minutes.

Remove the mixture from the heat. Set aside to cool, remove the cinnamon stick and pour into four individual bowls. Refrigerate until ready to use. Sprinkle each bowl with the ground cinnamon before serving.

Yia Yia’s (my grandma’s) tips: Make sure your rice is washed well. Rice has one of the highest amounts of bacteria — even more when served cold. Serve with Greek coffee (not Turkish) and finish with ice-cold rosewater.