This recipe was shared with me by Mrs. Vasso, my friend Tolis’ mom on a trip to Athens, Greece. I came to Greece for a friend’s wedding and stayed with Tolis in Athens before heading to Zakynthos, an island in the west of the country. On my last morning in Athens, I woke up to a bowl of rizogalo waiting for me for breakfast. I thought to myself, “oh, no! rice pudding.” I hate rice pudding. It’s cold. It’s mushy. It’s baby food. As a polite southern girl, I knew I had to eat it without complaint, so as not to offend my hostess. So, I sat down and decided to power through it and head to meet my friends for our road trip. I took my first bite and it warm and creamy, with just a hint of sweetness. The rice was toothsome and the lemon essence made this distinctly Mediterranean, altogether different than the rice pudding I am used to. I was comforted by the waft of cinnamon. I was in love. I ate literally every grain of rice. Mrs. Vasso told me, in her heavy accent, that she would have made it sooner, if she knew I loved rizogalo so much. I asked her for the recipe. She lit up, saying that she wished her daughter, Penny, would learn to cook like her. I still have the dinner napkin that she wrote out the recipe on. I converted this recipe from metric units to share with you. P.S. the wedding was tons of fun, but the rizogalo was the highlight of this trip.