Rizogalo (Greek Rice Pudding) Recipe

Rinse the Arborio rice under cold water and drain.

In a saucepan, combine the rinsed rice, milk, sugar, vanilla extract, cinnamon, and salt.

Bring the mixture to a boil over medium heat, stirring occasionally.

Reduce the heat to low and simmer for about 30 minutes, or until the rice is tender and the mixture has thickened, stirring occasionally to prevent sticking.

In a separate bowl, lightly beat the egg yolks.

Slowly add a ladleful of the hot rice mixture to the beaten egg yolks, whisking constantly to prevent curdling.

Pour the egg mixture back into the saucepan with the rice mixture and stir well.

Cook for an additional 5 minutes, stirring constantly, until the pudding has thickened further.

Remove from heat and let cool slightly.

Divide the pudding among serving bowls or glasses and sprinkle with ground cinnamon.

Serve warm or chilled.