Rizogalo (Rice Pudding)



This recipe is great with a little cinnamon or a lot!


4 cups (1 qt.) whole milk
1 cup water
1 cup rice
3/4 cup sugar
2 egg yolks
1 tsp. vanilla
1 slice of lemon rind
Cinnamon (to taste)


Bring water and milk to a low boil. Add rice, stirring frequently. Add sugar, stirring and cooking at least 30 minutes, until it thickens enough to coat a spoon. Remove from heat.

Beat eggs in a bowl, adding vanilla. Slowly pour about a cup of rice mixture into egg mixture, stirring briskly. Pour egg mixture into the pan, stirring, and resume heating on low for 5 minutes. Pour into individual serving cups. Sprinkle with cinnamon and chill in refrigerator. Serves 4.