This royal rice pudding tastes just like the famous Malaki brand. Since there's a Malaki store near my house, I've become addicted to their rice pudding. I tried many recipes to replicate the taste until I settled on this one. It perfectly captures the flavor and sweetness. Everyone who tries it is amazed.

I love rice pudding; it reminds me of wonderful childhood memories. I got this recipe from Akis Petretzikis and I'm sharing it with you.

Traditional rice pudding with my personal touch to make it extra creamy. The dulce de leche or toffee base is optional.Make sure the lemon peel doesn’t have any white pith, as it can make the pudding bitter.Always cook over low heat and stir every 3 to 4 minutes to prevent sticking.Add the sugar and vanilla extract 5 minutes before removing from the heat.If you use reduced-fat milk, you can add a teaspoon of butter for more flavor, or 2 to 3 tablespoons of heavy cream.Tip: If you prefer the rice to be less creamy and more separate, boil it first in water and discard the water to remove some of the starch.

I've met more than one person who doesn't know what to do with this little slow cooker that holds about half a liter. If you have it stored away, take it out and let it make you some delicious rice pudding.

An easy, simple, and quick recipe for a delicious and enjoyable rice pudding!

I remember in kindergarten as a kid, on rainy and cold days, they would serve us this warm, delicious pudding. My mom made it the same way—she’d pour it hot from the pot into plates so it would cool faster (we were always so impatient!). Now, as a mom, I do the same for my kids!A few more notes:You can make this with either fine semolina or cornstarch. Semolina gives it more flavor, while cornstarch makes it creamier. You can add an egg, but it’s just as tasty without. I prefer it “white” with cinnamon, no cocoa, but my kids always want it with chocolate! 🥰You can also chill it in the fridge and serve it cold for warmer days!

This is a recipe for the classic rice pudding we all know from childhood, made with cornstarch and vanilla.

A variation of my favorite recipe, "Simple and Delicious Rice Pudding!" from @cook_9621396—thank you so much!!! I originally chose this recipe because it's how my grandmother used to make it, and we all loved it so much...

A simple, traditional dessert made with love, carrying memories from our carefree childhood days. I still remember those winter afternoons coming home from school, with my grandma in the kitchen, just serving up the most delicious rice pudding and sprinkling it with fragrant cinnamon. The scent of vanilla and cinnamon would fill the whole house. These are familiar sights and smells, deeply rooted in my heart. Later, after my grandma passed away, my mom would make grandma’s rice pudding, and I have to say, she did it very well. This is a simple, authentic recipe, creamy and full of milk flavor. Grandma’s recipe was always made by eye, without measuring in grams or milliliters. My mom gave me this recipe so I could pass it on to my own family. I converted it to grams and milliliters for convenience. The rice pudding I made today, I made together with my mom, and it was a big hit.

A delicious dairy-free rice pudding made with soy milk, perfect for those who are lactose intolerant.

I found this recipe online, tried it, and I'm sharing it based on my experience with the results. It's definitely the easiest and most successful rice pudding recipe I've made.

Easy, delicious, and nutritious—enjoy it any time of day. Many people love it, but those who don't drink milk usually don't eat rizogalo either. You can serve it warm or cold.Recipe by EYTYXHS