---------- Recipe via Meal-Master (tm) v8.01
       Title: Rizogalo
  Categories: Ethnic, Desserts
       Yield: 8 servings
       8 c  Milk                                1    Cinnamon stick (optional)
       1 c  Raw long-grain white rice           3    Whole cloves (optional)
     3/4 c  Sugar                               2    Eggs; slightly beaten
       4 tb Butter                                   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
   Source: The Food of Greece - by Vilma Liacouras Chantiles
   :       Avenel Books, New York