Rice Pudding Rizogalo will be a winner dessert at the next family get-together.
Ingredients
¼ Cup Carolina Rice
3 Egg Yolks
5 Cups Milk
¾ cup Sugar
2 TB Cornstarch
Cinnamon
Instructions
Place the milk and the rice in a heavy pot and cook under medium low heat, stirring until rice is tender, not crunchy.
Add ¾ cup sugar to the cooked rice and raise heat to a very slight boil medium high for 5 minutes
In a separate bowl, beat 3 egg yolks, ¼ cup milk, 2 T. cornstarch together and add to the pudding on the stove. ( to avoid curdling add a little of the hot milk to the egg yolk mixture and then add to the pot). Stir and add to medium high heat (the pudding wont thicken unless the heat is hot enough to form bubbles around the ridges of the pot) for a few minutes until the mixture starts to get thick. Then turn off heat and let it rest for 2 minutes and pour into ramekins. Sprinkle Cinnamon on top and put in fridge for a few hours until cool.
Recipe by A Day in the Bite at https://www.adayinthebite.com/rizogalo/