Gypsy's Arm Cake Roll (Swiss Roll) vs Rizogalo: Creamy Greek Rice Pudding

Both desserts rely on milk thickened with cornstarch, but they put it to very different work. In the Swiss roll, milk becomes a smooth pastry cream infused with a cinnamon stick, spread inside a light whisked sponge scented with lemon zest and vanilla and finished with a dusting of icing sugar; strawberry jam is an optional alternative filling. Rizogalo simmers short-grain rice slowly in milk until creamy, uses a cornstarch slurry for a final thickening, adds vanilla off the heat, and saves ground cinnamon as a fragrant garnish for the chilled pudding.