Title: Rizogalo
 Categories: Greek, Desserts
      Yield: 8 servings
 
      8 c  Milk
      1 c  Raw long-grain white rice
    3/4 c  Sugar
      4 tb Butter
      1    Cinnamon stick (optional)
      3    Whole cloves (optional)
      2    Eggs; slightly beaten
           Ground cinnamon
 
  In a heaavy saucepan, pour the cold milk, add the rice, sugar, and
  butter. Cook over low heat, stirring frequently until thickened,
  approximately 1 hour, adding cinnamon stick and cloves for flavor, if
  desired, during the last 15 minutes.  Remove from the heat, stir in
  the vanilla, then remove the cinnamon stick and cloves.
  
  Beat the eggs lightly in a small bowl, then add one tablespoon of the
  hot pudding mixture into the eggs, stir and repeat twice.  Add the
  egg mixture into the pudding, stirring until mixed thoroughly.  Pour
  into individual serving dishes or large serving bowl.  Sprinkle with
  ground cinnamon, cool, then chill.  Serve cold.
  
  Note:  You may use a vanilla bean, added with the rice, instead of
  stick cinnamon and cloves, or substitute grated lemon rind for all
  the other flavorings.