Rizogalo-Greek Rice Pudding

1. 1

   In a 4-quart sauce pan, bring water to a boil over medium high heat. Add rice. Stir and cook for 4 to 5 minutes until water has evaporated.

2. 2

   Lower heat to low and stir in milk, butter and sugar. Cover and cook over low heat for 1 to 1 1/4 hours, stirring occasionally.

3. 3

   Whip eggs with a fork or whisk. Stir 2 to 3 tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle). Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat.

4. 4

   Pour into dessert dishes and sprinkle with cinnamon. Refrigerate when cooled.

5. 5

   This recipe makes 10 to 12 one-cup servings.

* Per serving · 4 servings · Values may vary.

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