1 c. rice
1 qt. half and half
1 qt. milk
1 c. sugar
1 vanilla bean
1/3 c. cream of rice
4 eggs beaten
1/3 c. cornstarch
1 T. vanilla
Cook rice in 2 c. water and 1T. butter til done.
Heat half and half , milk, sugar and vanilla bean til just beginning to boil.
In thin steady stream, add cream of rice, stirring constantly.
Add cooked rice and cook , stirring, for a couple of minutes.
Beat some of the hot milk mixture into eggs and pour eggs into pudding...cook, stirring constantly 2 more minutes.
Turn off heat.
Dissolve cornstarch in just enough water to make it syrupy. Pour into pudding and stir til mixed.
Add vanilla. Stir.
Makes 3 quarts.
Monday, March 23, 2009
Cousin Dorothy's Rizogalo
Maria Bagakis asked to have this posted. She said she got this from Dorothy about fifteen years ago and that it's great.