Greek Rice Pudding (Rizogalo)

Pour the water into a sauce pan and add the rice. Let boil for about 10 minutes.

Once the rice has boiled drain, and add 3 1/2 cups of the Milk stir and simmer for 15 minutes but you need to keep stirring, so that the rice does not stick. Dissolve the Corn Flour into the 1/2 cup of Milk thats left over and add into the sauce pan along with the Sugar. Stir and continue to boil for at least 10 minutes until thick.

Once the Rizogalo has thickened add the Vanilla, stir and then pour into your desserts bowls. Let it cool for 1 hour and top with Cinnamon. This dessert can eaten warm or cold.

Kali Orexi!!!