Recipe - Rizogalo (Chantiles)

8 cup Milk
1 cup Raw longgrain white rice
Three fourths cup Sugar
4 tablespoon Butter
1 Cinnamon stick (optional)
3 Whole cloves (optional)
2 Eggs; slightly beaten
Ground cinnamon

In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter.
Cook over low heat, stirring frequently until thickened, approximately 1
hour, adding cinnamon stick and cloves for flavor, if desired, during the
last 15 minutes. Remove from the heat, stir in the vanilla, then remove
the cinnamon stick and cloves.

Beat the eggs lightly in a small bowl, then add one tablespoon of the hot
pudding mixture into the eggs, stir and repeat twice. Add the egg mixture
into the pudding, stirring until mixed thoroughly. Pour into individual
serving dishes or large serving bowl. Sprinkle with ground cinnamon, cool,
then chill. Serve cold.

Note: You may use a vanilla bean, added with the rice, instead of stick
cinnamon and cloves, or substitute grated lemon rind for all the other
flavorings.

Source: The Food of Greece by Vilma Liacouras Chantiles
Avenel Books, New York

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini