Rizogalo (Rice Pudding) - cooking recipe

Ingredients

1/2 c. rice
2 c. water
1 qt. milk
4 egg yolks
1 c. sugar
1 tsp. vanilla
1 tsp. salt
cinnamon

Preparation

Simmer rice in water and milk for about 45 minutes or until sauce is thick and rice is soft.
Beat egg yolks, sugar and vanilla together until thick and creamy.
Gradually stir hot rice mixture into eggs and return to saucepan.
Add salt and cook over low heat for several minutes, stirring constantly to prevent curdling.
Ladle into pudding dishes and sprinkle with cinnamon. Cool.
Place in refrigerator and serve cold.