Rizogalo-Greek Rice Pudding

Directions

1. 1
   In a 4 quart sauce pan, bring the water to a boil over medium high heat.
2. 2
   Add rice. Stir and cook for 4 to 5 minutes until the water has evaporated.Lower heat to low and stir in milk, butter and sugar. Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally.Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle).
3. 3
   Pour the egg mixture slowly into the rice, stirring constantly.
4. 4
   Add vanilla. Stir for 2 to 3 minutes and remove from heat.
5. 5
   Pour into dessert dishes and sprinkle with cinnamon.Refrigerate when cooled. This recipe makes 10 to 12 one cup servings.