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From the revised "Wheat-Free Gluten-Free Dessert Cookbook".

GREEK CUSTARD GALOPITA (modifications by Jay)
1 quart milk (or sub)
1 1/4 cups sugar
1/8 tsp. salt
1/2 cup cream of rice
3/4 cup butter (or hard fat sub)
10 eggs, separated
1 tsp. Gluten-free vanilla
Cinnamon

Place milk, 1 cup of sugar and salt in a saucepan.  Cook over medium
heat until milk is warmed.  Slowly add cream of rice, stirring
constantly, until smooth and creamy.  Remove from heat; stir in butter
until melted. Cool mixture.  Beat egg whites until stiff; set aside.
Beat egg yolks until fluffy; beat in vanilla.  Add milk mixture and
blend well.  Fold in egg whites into egg yolk mixture.  Pour into a
buttered 9 X 13 inch pan and bake at 375 degrees for 30 minutes.  Remove
from oven and sprinkle top generously with cinnamon.  Set on rack to
cool completely.  (If you refrigerate this custard before it is
completely cooled, it will turn "weepy" on top and moisture will
condense.)  When cool, cut into diamonds then refrigerate. Serves 18.