Rizogalo I - Greek Rice Pudding

I LOVE RICE PUDDING!!! (Despite hating rice.) From "The Grecian Plate."

• Ready In: 35 mins
• Serves: 10

Ingredients

• 3⁄4 cup long-grain rice
• 2 -2 1⁄2 cups water
•  salt, a pinch
• 1  quart  whole milk, cold
• 2  tablespoons  whole milk, cold
• 3⁄4 cup sugar
• 2  teaspoons cornstarch
• 2  eggs, well beaten
• 1 1⁄2 teaspoons vanilla

Directions

1. In a large saucepan, add rice to boiling, salted water: cook over low heat until all the water is absorbed and rice is very soft and fluffy. (Add more water if necessary.).
2. Stirring constantly with wooden spoon, add milk and sugar; cook 25 - 30 minutes.
3. Dissolve cornstach in 2 tablespoons of cold milk.
4. Add to well-beaten eggs.
5. Remove milk mixture from heat and slowly pour in the eggs, stirring until well blended.
6. Return to heat and simmer over low heat for 2 minutes, stirring constantly until until slightly thickened.
7. Cool; add vanilla.
8. Pour into individual dishes or a large bowl and serve.