Rizogalo(Greek Rice Pudding)

Place rice, sugar and milk in a large saucepan.

Do not stir. Cover and heat over medium low heat until pot begins to steam, about 20 minutes (watch so that it does not boil over).

Uncover pan, stir and lower flame to simmer.

Cover loosely and cook for 45 minutes or until rice is tender, stirring frequently.

Mix beaten eggs with evaporated milk and gradually add to rice during the last 5 minutes of cooking.

(Stir constantly until mixture thickens, but do not let it boil.)

Ladle into serving dishes and sprinkle with cinnamon.

Makes 10 servings.