Rizogalo(Rice Pudding) - cooking recipe

Ingredients

2 qt. milk
2 cans Sego milk or 3 c. heavy cream
4 eggs
3/4 c. sugar
2 Tbsp. cornstarch
1 1/2 c. rice

Preparation

Boil rice until almost done.
Drain.
Heat milks on low heat. Add
rice,
stir
and
simmer on low heat until rice is tender. Set
aside.
Beat
eggs
until very thick.
Add sugar and continue to beat, adding cornstarch gradually to mixture. Slowly pour egg mixture into rice mixture.
Return to heat for a minute or two until slightly thickened, being careful not to cook too long
or it will not set.
Pour into serving bowl and sprinkle with cinnamon.