Periyali's Rizogalo

1. 1

   In a heavy 4-quart saucepan, combine the milk, lemon peel and rice.

2. 2

   Bring to a boil; reduce heat and simmer, stirring frequently, until the rice is soft to the bite but still retains its shape, about 45 minutes.

3. 3

   Remove rice from heat.

4. 4

   In a small bowl, stir together the egg yolk and sugar.

5. 5

   Rapidly stir a spoonful of the rice mixture into the yolk mixture.

6. 6

   Stir the yolk mixture into the pan of rice, mixing steadily to prevent the yolk from curdling.

7. 7

   Reduce the heat to low, and cook, stirring constantly, 1 minute.

8. 8

   Add the cream, and cook, stirring, until the mixture is steaming.

9. 9

   Remove from heat, and discard lemon peel.

10. 10

    Stir in vanilla.

11. 11

    Continue to stir until the mixture has cooled slightly; then press a piece of plastic wrap directly onto the surface of the rice to prevent a skin from forming.

12. 12

    Serve warm or at room temperature, spooned into bowls and sprinkled with cinnamon.

No additional tips available.