Recipe for Rizogalo

Ingredients

8 cup milk
1 cup raw long-grain white rice
3/4 cup sugar
4 tablespoon butter
1 cinnamon stick (optional)
3 whole cloves (optional)
2 eggs; slightly beaten
1 ground cinnamon

Instructions

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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here