Lenten Rice Pudding (Nistisimo Ryzogalo)

• • ½ cup (110g) Arborio rice (or similar short-grain)
• • 1 ¼ cups (315ml) water
• • 1 pinch of salt
• • 5 cups (1250ml) rice drink (rice milk)
• • 7 tablespoons (140g) cornstarch
• • ½ cup (115g) sugar
• • ¼ cup (65ml) rosewater

For Chocolate Rice Pudding

• • 2 tablespoons (20g) cocoa powder
• • 1 orange, juice and zest (optional)

For Serving

• • Pistachios (Halepian/Aleppo variety)
• • Coarsely ground cinnamon

1. 1. In a small saucepan, combine the rice, water, and salt. Cover and place over heat. Bring to a boil, then reduce the heat to very low and simmer for 15 minutes, or until the water has evaporated and the rice is tender. Pour in 4 cups of the rice drink and continue to cook.
2. 2. In a bowl, combine the remaining 1 cup of rice drink with the cornstarch, sugar, and rosewater, and mix well. Pour this mixture into the rice and continue cooking until the cream thickens.
3. 3. Serve in glasses or a nice glass dish. When serving, sprinkle with cinnamon. If you want to make chocolate rice pudding, stir in the cocoa powder and sprinkle with pistachios when serving. Also, the chocolate version is especially delicious with the juice and zest of an orange.