Rizogalo Greek Rice Pudding Recipe

Ingredients

8 cups Milk (you may use low fat as it does not affect the taste or consistancy; I used 2 1/2%)

1 cup Rice, Long Grain (not instant)

2 cups Water

1/2 cup Butter

4 Eggs

3/4 cup Sugar

1 tablespoon Vanilla

2 tablespoons Cinnamon, ground

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

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

Whip eggs with a fork or whisk. Stir two to three 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.

Pour into dessert dishes and sprinkle with cinnamon. Refrigerate when cooled. This recipe makes 10 to 12 one cup servings