cleanfreshcuisine 
Rizogalo-Greek Rice Pudding. This Greek dessert is creamy, delicious and not overly sweet with a hint of vanilla and cinnamon!
[cooked-sharing]
In a 4 quart sauce pan, bring the water to a boil over medium high heat. Add rice. Stir and cook for 4 to 5 minutes until the water has evaporated.
Lower heat to low and stir in milk, butter and sugar. Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally.
Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle).
Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat.
Pour into dessert dishes and sprinkle with cinnamon.
Refrigerate when cooled.
Related Link: http://www.cleanfreshcuisine.com/?p=4140
Ingredients
Directions
In a 4 quart sauce pan, bring the water to a boil over medium high heat. Add rice. Stir and cook for 4 to 5 minutes until the water has evaporated.
Lower heat to low and stir in milk, butter and sugar. Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally.
Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle).
Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat.
Pour into dessert dishes and sprinkle with cinnamon.
Refrigerate when cooled.
