Rizogalo(Greek Rice Pudding) - cooking recipe

Ingredients

1/4 c. uncooked rice
1/2 c. water
dash of salt
1 qt. milk
1 c. sugar
1 Tbsp. butter
4 eggs, well beaten
1 Tbsp. cornstarch
1 tsp. vanilla
cinnamon (for topping)

Preparation

In a large saucepan, simmer covered rice and water until water is gone.
Slowly add milk, sugar and butter.
Cook together, uncovered, for 40 minutes over very low heat.
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.
Simmer over very low heat for 2 minutes, until it begins to thicken.
Add vanilla.
Pour into custard cups. Sprinkle cinnamon on top.
Makes 12 servings.