How to cook
In a heavy-bottomed pot, pour 5 cups of water and add the washed rice with one pinch of salt. Simmer at a moderate temperature until the rice absorbs the water.
Add the milk, bring to a boil again and simmer while stirring constantly. When it starts to thicken, add the sugar and stir.
In a separate bowl beat the yolks, and add the vanilla powder. Dissolve the starch into a small amount of cold fresh milk and add to the yolks.
Gradually stir in the yolk mixture into the rice and simmer to a creamy consistency.
Let the Rizogalo cool completely in the fridge before serving.