Pete's Mother's Rice Pudding - Rizogalo

Ingredients

2 cups water

5 1/2 cups milk - do not use low fat, will not work

1/2 cup rice

dash of salt

1 cup sugar

2 eggs

1 tablespoon cornstarch (use 1 1/3 tsp. if you half recipe)

1 tsp. vanilla

Directions

Cook rice in boiling water; add salt when adding rice; cook until water is absorbed.

Meanwhile heat milk (low fat doesn't thicken). Slowly add hot milk to rice, stir constantly, keep cooking until rice is tender.

Add sugar and keep stirring until sugar is dissolved. Remove pan from heat. Beat eggs and stir into some of the hot mixture - I use about 4 big stirring spoonfuls.

Slowly add cornstarch to egg mixture and mix well.

Pour slowly into rice mixture, stir.

Replace pan on heat; stirring constantly. Keep stirring until creamy.

Add vanilla and stir.

Pour into dessert dishes and sprinkle with cinnamon.

Refrigerate.