Rizogalo(Greek Rice Pudding)

1. 1

   In a large saucepan, simmer covered rice and water until water is gone.

2. 2

   Slowly add milk, sugar and butter.

3. 3

   Cook together, uncovered, for 40 minutes over very low heat.

4. 4

   Dissolve cornstarch in a little of the hot milk mixture; add this to well beaten eggs. Slowly pour egg mixture into hot milk in pan, stirring constantly.

5. 5

   Simmer over very low heat for 2 minutes, until it begins to thicken.

6. 6

   Add vanilla.

7. 7

   Pour into custard cups. Sprinkle cinnamon on top.

* Per serving · 4 servings · Values may vary.

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