Rizogalo (Rice Pudding)

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READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a deep saucepan (at least 3 quart size) add the water and salt and bring to a boil.
  • Add rice to boiling salted water, cover, and cook over low heat until moisture is absorbed and rice is fluffy.
  • Add milk and sugar and cook 25 minutes.
  • Remove from heat.
  • In a small bowl beat eggs well until light.
  • Dissolve cornstarch in 2 Tblsp. milk mixture.
  • Add dissolved cornstarch to well beaten eggs and blend thoroughly.
  • Slowly pour egg mixture into milk mixture, stirring constantly until well blended.
  • Simmer over low heat for 2 minutes, stirring constantly to prevent curdling. Mixture will be slightly thickened.
  • Remove from heat and stir in vanilla.
  • Pour into individual dishes.
  • Sprinkle with cinnamon.
  • Serve warm or refrigerate.
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