How to make
In a heavy-bottomed pot, pour 5 cups of water and add the washed rice with one pinch of salt. Simmer at a moderate temperature until the rice absorbs the water.
Add the milk, bring to a boil again and simmer while stirring constantly. When it starts to thicken, add the sugar and stir.
In a separate bowl beat the yolks, and add the vanilla powder. Dissolve the starch into a small amount of cold fresh milk and add to the yolks.
Gradually stir in the yolk mixture into the rice and simmer to a creamy consistency.
Remove the pot from the stove and distribute the pudding into small glass bowls. Cool the bowls in the fridge for approximately 30 minutes and sprinkle generously with cinnamon.
Let the Rizogalo cool completely in the fridge before serving.
Enjoy!
