Ryzogalo or Greek Rice Pudding

• water↗1 1⁄4 cups
• short-grain rice↗3⁄4 cup
• whole milk↗2 1⁄2 cups
• granulated sugar↗3⁄4 cup

  divided

• cornstarch↗3 3⁄4 tablespoons
• egg yolks↗3
• ground cinnamon↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   In a saucepan, combine rice & water. Bring to boil, then turn heat down to low & cook 10 minutes, stirring frequently with wooden spoon.

2. 2

   Warm milk & stir into rice along with half the sugar [NOTE: If your preference is for a less-sweet pudding, consider reducing the 3/4 cup to 2/3 cup, then use HALF OF THAT at this time]. Cover & continue to cook over very low heat for 20 minutes or until most of the liquid has been absorbed, stirring occasionally.

3. 3

   Dissolve cornstarch in as little cold water as possible (about 2 tablespoons, but make sure it is FULLY dissolved) & add to rice.

4. 4

   Continue to stir briskly, simmering for a full 5 minutes, then remove from heat, & set aside, covered, for 10 minutes.

5. 5

   Whisk egg yolks with the last half of the sugar, then add to rice mixture, stirring with wooden spoon until very well blended (to thicken & to prevent yolks from cooking separately).

6. 6

   Set aside to cool in the saucepan or in individual serving dishes.

7. 7

   Serve at room temperature, sprinkled with cinnamon.