Rizogalo (Greek rice pudding)

This is outstanding, and relatively easy. You need to stir it frequently to keep it from scorching, lumping up, or forming a skin, but if you're kind of puttering around the kitchen anyway, it's no biggie.

1 cup water
3 cups whole milk
3/4 c rice
3/4 c sugar
1 slice lemon peel
3 egg yolks
Cinnamon

Put the water, milk, rice, and sugar in a heavy saucepan over medium-high heat. Stirring occasionally, let boil, then turn down to a low simmer.

Simmer for 35 minutes, stirring about every 2-3 minutes (just often enough to prevent the pudding from forming a skin).

Add the slice of lemon peel (about a 1/2" x 2" slice)

Simmer for another 10 minutes, stirring every few minutes. Taste to make sure the rice is cooked through. Simmer a little longer if the rice isn't done.

When the rice is cooked through, whisk the egg yolks together, then stir them into the pudding. Stir constantly as the egg yolks thicken, about 5 minutes.

Remove lemon peel. (NOW--you don't want it to get too lemony.)

You're done! Serve either plain or with a dusting of cinnamon.