Rizogalo-Greek Rice Pudding
8 Cups Milk (you may use low fat milk, if you like, it does not affect the taste. I used 2%)
2 Cups Water
1 Cup Long Grain Rice (not instant)
1/2 Cup Butter
3/4 Cup Sugar
1 Tbsp. Vanilla
2 Tbsp. Cinnamon
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.
Pairs Well With
Rizogalo-Greek Rice Pudding is a family favorite! Creamy and delicious, not overly sweet with just a hint of vanilla and cinnamon!