Rizogalo I - Greek Rice Pudding

1. 1

   In a large saucepan, add rice to boiling, salted water: cook over low heat until all the water is absorbed and rice is very soft and fluffy.

2. 2

   (Add more water if necessary.

3. 3

   ).

4. 4

   Stirring constantly with wooden spoon, add milk and sugar; cook 25 - 30 minutes.

5. 5

   Dissolve cornstach in 2 tablespoons of cold milk.

6. 6

   Add to well-beaten eggs.

7. 7

   Remove milk mixture from heat and slowly pour in the eggs, stirring until well blended.

8. 8

   Return to heat and simmer over low heat for 2 minutes, stirring constantly until until slightly thickened.

9. 9

   Cool; add vanilla.

10. 10

    Pour into individual dishes or a large bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.