Cookin’ With Cathy: Rice Pudding 

Rice Pudding (Rizogalo) Recipe SummaryRecipe courtesy Cathy Speronis Difficulty: Medium Prep Time: 15 minutes Cook Time: 35 minutes Yield: 4 lbs. 6 oz.6 cups milk1 cup water1 1/2 cups raw rice1/2 tsp. salt3 eggs1 1/2 cups sugar2 tsp. vanillaWhipped CreamCinnamon (optional)Combine milk and water in large saucepan. Warm over medium-high heat, do not boil. Add rice. Bring to a boil. Add salt and lower heat. Cover and simmer over low heat until rice is tender 20-25 minutes stirring occasionally. Meanwhile beat eggs, sugar and vanilla in a medium bowl. When rice is cooked remove from heat. Slowly add about a cup of heated milk/rice mixture to eggs stirring constantly. Add heated egg mixture back to pan gradually, stirring and mixing well. Place pan back over low heat and cook for 5 minutes stirring constantly until mixture has thickened. Remove from heat. Pour rice pudding into a bowl and refrigerate until chilled. Serve with whipped cream and cinnamon.