Greek Rizogalo

1. 1

   In a large saucepan (4 to 6 quarts), combine the rice and 4 cups water.

2. 2

   Bring to a boil, and then lower heat and simmer 10 minutes.

3. 3

   Add milk, sugar and lemon peel.

4. 4

   Bring back to a boil, stirring frequently.

5. 5

   Lower heat, continuing to stir, so milk simmers vigorously without bubbling over.

6. 6

   Simmer until the liquid is reduced and thickened to a creamy consistency that will coat the back of a spoon, 10 to 15 minutes.

7. 7

   Stir frequently to keep rice from sticking to bottom of pan.

8. 8

   Discard lemon peel.

9. 9

   Spoon equal amounts of rice into four serving bowls, and let sit for a minute.

10. 10

    Sprinkle with cinnamon, and serve.

No additional tips available.