Rizogalo (Rice Pudding)
~ 4 cups of milk
~ 1 cup of long grain rice
~ 2 cups of water
~ 4 tbsp of sugar
~ 2 egg yolks
~ 2 tbsp of corn flour or corn starch
~ 1 cinnamon stick
~ 1 tsp of vanilla extract
~ Cinnamon powder
|~ Place rice into a strainer and wash under plenty of running water.
~ Place in a pot with two cups of water, the cinnamon stick and boil until the water is absorbed by the rice.
~ At this point the rice is half cooked.
~ Add the milk and boil until it starts to become creamy.
~ Add the sugar, stir and with a teaspoon try the taste to see if it needs more sugar to your taste.
~ In the meantime in 2 tbsp of water or milk dilute the corn flour or corn starch.
~ In a bowl put the egg yolks, beat slightly, add the vanilla extract and mix.
~ Add the diluted corn flour in the bowl with the egg yolk mixture and beat well to mix.
~ Add the mixture to the pot once the milk and rice thickens to a cream.
~ Stir well, boil for a few minutes and take the pot off the heat.
~ With a deep spoon place the Rizogalo (Rice Pudding) in small plates or small bowl.
~ Sprinkle with cinnamon powder, let it cool down first and then place in the refrigerator to be cold before you serve it.
~ Rizogalo (Rice Pudding) is served cold.
~ Good luck and enjoy.