Rizogalo

"This is Greek-style comfort food that I learned to make in Athens. The egg thickens the pudding, but if you just dump raw egg into hot rice, it will turn into scrambled eggs. Take the time to mix it in bit by bit -- this is the best rice pudding."

1 quart milk
½ cup water
pinch of salt
1/3 cup raw long-grain white rice
½ cup sugar (scant)
small piece of fresh lemon peel
1 egg

Wash the rice. Bring the milk, water, salt, rice and sugar to a boil over medium heat (not high heat) in a heavy bottomed pan, then lower the heat and simmer uncovered for ½ hour, stirring occasionally. Add the lemon peel and continue to simmer, stirring occasionally, for another ½ hour to 45 minutes, until the mixture is just thick enough to coat a spoon. Remove from heat.

Beat the egg in a medium-sized bowl and stir in a few spoonfuls of the hot rice mixture. Add a bit more hot rice and stir again. Repeat a few times until the mixture is well-diluted and the egg is heated. Pour the egg-rice mixture into the pot, stir well and simmer for a couple of minutes. Pour into serving dishes and sprinkle with cinnamon. Cool before serving (if you can wait that long).