Rizogalo I - Greek Rice Pudding

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. 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. 2

   Stirring constantly with wooden spoon, add milk and sugar; cook 25 - 30 minutes.

3. 3

   Dissolve cornstach in 2 tablespoons of cold milk.

4. 4

   Add to well-beaten eggs.

5. 5

   Remove milk mixture from heat and slowly pour in the eggs, stirring until well blended.

6. 6

   Return to heat and simmer over low heat for 2 minutes, stirring constantly until until slightly thickened.

7. 7

   Cool; add vanilla.

8. 8

   Pour into individual dishes or a large bowl and serve.