Rizogalo (Rice Pudding) And A Cookbook Giveaway

Photo: Jo Ann

Ingredients

8 cups milk

1 cup Arborio rice

1 1/2 cups sugar

1 teaspoon real vanilla extract

1 tablespoon finely shredded citrus zest (orange,

2 egg yolks

1/4 cup cold milk

1 tablespoon corn flour (optional)

1 teaspoon ground cinnamon

Preparation

In pot over moderately high heat, bring milk to slight boil. Add rice and stir well until boil returns. Reduce heat to medium-low and gently simmer uncovered 30 minutes. Make sure to stir regularly so milk does not congeal or stick to sides and/or bottom of pot.

Add sugar, vanilla, and citrus rind; continue to simmer and occasionally stir another 10 minutes.

Beat egg yolks with cold milk; whisk in corn flour and mix well.

After 10 minutes in Step 2, pour egg yolk mixture into pot; whisk well to incorporate. Simmer another 3-5 minutes, until thick.

Remove from heat. Using ladle, spoon out mixture into bowls. Let stand 1 hour to cool. Sprinkle with cinnamon and garnish with curls of shaved citrus rind.

Serves 6-8.