Rizogalo I

Rinse the rice thoroughly under cold running water until the water runs clear, then drain well to remove excess starch.

In a medium to large heavy-bottomed saucepan, combine the rinsed rice with enough water to just cover it and bring to a gentle boil over medium heat. Cook until the water is almost fully absorbed, about 5 minutes.

Pour the milk or cream into the saucepan with the par-cooked rice and stir to combine, then reduce the heat to low to maintain a gentle simmer.

Simmer the rice in the milk, stirring frequently to prevent sticking and scorching, until the mixture thickens to a creamy, velvety consistency and the rice is fully tender.

Add the sugar to the pudding and stir well to fully dissolve, then continue to cook for an additional 3 to 5 minutes until the sweetened mixture is glossy and thick.

Remove the saucepan from the heat and ladle the warm rizogalo into individual serving bowls or a large serving dish.

Allow the pudding to cool slightly at room temperature, then refrigerate until fully set and chilled if a cold serving is preferred.

Just before serving, dust the top of each portion generously with ground cinnamon powder for the traditional finishing touch.