Rizogalo

“This is Greek-style comfort food that I learned to make in Athens. The egg thickens the pudding, but if you just dump raw egg into hot rice, it will turn into scrambled eggs. Take the time to mix it in bit by bit — this is the best rice pudding.”

8 cups milk
1 cup raw long-grain white rice
1 ½ cups sugar
Rind from one lemon
1 whole egg or 2 egg yolks (optional)

Heat the milk in a heavy bottomed pan. Wash the rice, drain off excess water, and add to the hot milk. Bring to a boil, reduce heat, and simmer uncovered for ½ hour, stirring occasionally. Add the sugar and lemon rind and continue to simmer, stirring occasionally, for another 10 minutes, until the mixture is just thick enough to coat a spoon.

Beat the egg in a medium-sized bowl and stir in a few spoonfuls of the hot rice mixture. Add a bit more hot rice and stir again. Repeat a few times until the mixture is well-diluted and the egg is heated. Pour the egg-rice mixture into the pot, stir well and simmer for a couple of minutes. Pour into serving dishes and sprinkle with cinnamon. Cool before serving (if you can wait that long).

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