Arroz con Leche (Spanish Rice Pudding) vs Rizogalo: Creamy Greek Rice Pudding

Both puddings start from short-grain rice, milk and sugar, but reach creaminess by different routes. Arroz con Leche cooks the rinsed rice slowly in milk with a strip of lemon peel and a cinnamon stick for up to an hour, adding sugar only off the heat, so its body comes from long reduction and its aroma from citrus and whole spice. Rizogalo first simmers the rice in water, then finishes it in milk and sugar, with a cornstarch slurry for extra thickness and vanilla for a rounder fragrance. Both are served chilled under ground cinnamon.