(6 to 8 servings) 2 cups water 1 cup medium-grain or long-grain rice, washed and drained 6 cups milk 1/2 teaspoon salt 1/2 to 3/4 cup granulated sugar 2 egg yolks 1 teaspoon vanilla extract cinnamon 1. Bring water to a boil. Add rice and cook over medium heat, uncovered, until liquid is absorbed (about 20 minutes). 2. Add milk and salt. Reduce heat to low and cook, uncovered and stirring occasionally, until most liquid is absorbed (about 45 minutes). 3. Stir in sugar, then egg yolks and cook, stirring, until thickened (about 5 minutes). Remove from heat and stir in vanilla. 4. Pour into serving bowls, sprinkle with cinnamon and cool. Serve at room temperature or chilled. VARIATIONS: Rizagolon (Greek Rice Pudding): Add 1/2 cup dried currants or raisins with sugar. Ruz el Halib (Syrian Rice Pudding): Omit egg yolks. Roz ib Haleeb (Persian Rice Pudding): Omit egg yolks and substitute 2 to 3 tablespoons rose water for vanilla. Source: Gil Marks' "The World of Jewish Cooking"
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