Recipe - Rizogalo (Rice Pudding)

6 cup Cold milk
One fourth teaspoon Salt
Three fourths cup Sugar
3 Egg yolks; beaten
Three fourths cup Longgrain rice
1 cup Heavy cream
1 teaspoon Ground cinnamon
2 teaspoon Vanilla extract

From: sokolata@panacea.phys.utk.edu (MAPAKI)

Date: 9 Jun 1994 18:33:25 0400
Rinse pan with cold water DO NOT DRY. (don't ask why just DO IT!)

Pour in milk and bring to a boil over medium heat. Stir in rice and return
to boil over medium heat. Reduce heat and simmer uncovered until rice is
tender, approx. 3045 minutes. Stirring occasionally. Meanwhile in a small
bowl combine heavy cream, sugar, egg yolks, vanilla and salt, mix or whip
lightly. Set aside. When rice is thick and tender stir in cream mixture
until completely combined. Heat to a boil. Remove and pour into a 2 qt.
serving bowl.Sprinkle with cinnamon and chill at least 3 hours.

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/DESSERTS

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