Greek Rice Pudding (Ryzogalo)

adapted by

1 1/2 cups of water
3/4 cups of short grain rice
2 1/2 cups of whole milk
3/4 cup of sugar
1/4 cup cornstarch
4 egg yolks
ground cinnamon

Put the rice and water into a three-quart saucepan. Over medium heat, bring the mixture to a boil. Turn the heat to low and cook for 10 minutes. Stir constantly while cooking.

Heat the milk but don't boil it. Stir it into the rice along with half of the sugar. Cover and continue to cook over very low heat for 20 minutes or until most of the liquid has been absorbed. Stir frequently to prevent sticking.

Dissolve the cornstarch completely into a quarter cup cold water. Add it to the rice. Stir constantly so the rice doesn't stick or burn. Simmer for five minutes to cook the cornstarch. Remove it from the heat, cover it and let sit for 10 minutes.

Combine the egg yolks and the rest of the sugar. Add this to the rice and stir briskly until it is all well combined. The heat from the rice will cook the egg yolks and finish thickening the pudding.

Pour the pudding into individual serving dishes and sprinkle it with cinnamon. A single toasted almond on each serving is also a nice garnish.

You can increase or decrease the amount of sugar to suit your taste.

Add raisins if you like.