Rizogalo-Greek Rice Pudding

In a 4-quart sauce pan, bring water to a boil over medium high heat. Add rice. Stir and cook for 4 to 5 minutes until water has evaporated.

Lower heat to low and stir in milk, butter and sugar. Cover and cook over low heat for 1 to 1 1/4 hours, stirring occasionally.

Whip eggs with a fork or whisk. Stir 2 to 3 tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle). Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat.

Pour into dessert dishes and sprinkle with cinnamon. Refrigerate when cooled.

This recipe makes 10 to 12 one-cup servings.