Rizogalo I - Greek Rice Pudding - long grain rice

Method

• 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.
• ).
• Stirring constantly with wooden spoon, add milk and sugar; cook 25 - 30 minutes.
• Dissolve cornstach in 2 tablespoons of cold milk.
• Add to well-beaten eggs.
• Remove milk mixture from heat and slowly pour in the eggs, stirring until well blended.
• Return to heat and simmer over low heat for 2 minutes, stirring constantly until until slightly thickened.
• Cool; add vanilla.
• Pour into individual dishes or a large bowl and serve.