Rizogalo Recipe

• 1/5 cup Rice
• 1 ltr Milk
• 1 tbsp Corn Flour
• ½ cup Sugar
• ½ tbsp Vanilla
• ½ tsp Cinnamon Powder

• Boil rice with 1 cup water for 15 minutes on low heat.
• Pour milk and simmer for 30 minutes. Stir frequently to avoid burning.
• Combine corn flour with little water in a small bowl to make a smooth paste.
• Pour into the rice-milk mixture and continue cooking, stirring occasionally.
• Add sugar and vanilla. Stir well and cook for another 10 minutes.
• Remove from heat and transfer into small serving balls.
• Sprinkle cinnamon on each bowl and cool before serving.