Rizogalo (Rice Pudding)

1. 1

   In a deep saucepan (at least 3 quart size) add the water and salt and bring to a boil.

2. 2

   Add rice to boiling salted water, cover, and cook over low heat until moisture is absorbed and rice is fluffy.

3. 3

   Add milk and sugar and cook 25 minutes.

4. 4

   Remove from heat.

5. 5

   In a small bowl beat eggs well until light.

6. 6

   Dissolve cornstarch in 2 Tblsp.

7. 7

   milk mixture.

8. 8

   Add dissolved cornstarch to well beaten eggs and blend thoroughly.

9. 9

   Slowly pour egg mixture into milk mixture, stirring constantly until well blended.

10. 10

    Simmer over low heat for 2 minutes, stirring constantly to prevent curdling.

11. 11

    Mixture will be slightly thickened.

12. 12

    Remove from heat and stir in vanilla.

13. 13

    Pour into individual dishes.

14. 14

    Sprinkle with cinnamon.

15. 15

    Serve warm or refrigerate.

No additional tips available.