Rizogalo
Ingredients:
6 tablespoons pudding rice
1 cup water
6 cups milk
2 tablespoons cornflour
4 tablespoons water
¾ cup sugar
1-2 teaspoons vanilla essence
Ground cinnamon
Method:
Boil rice with water for 15minutes.
Add milk and simmer for ½ hour, stirring occasionally.
Mix the cornflour with 4 tablespoons water and add to the mixture.
Add sugar and mix well. Simmer for a further 15 minutes, stirring constantly.
Stir in vanilla.
Pour into serving bowls and sprinkle with ground cinnamon.
Serve cold.
