Ingredients
Preparation
Cooking
Photos
Rice pudding of Skiathos
4 tablespoons risotto rice
1 cup tea water
4 cups full fat milk
½ cup sugar
2 tablespoons corn flour
Mastic powder
1 handful blond raisins
Ground cinnamon
Rice pudding of Skiathos
Wash the rice and boil with water for 10 minutes. Add 3 ½ cups of milk to the rice and let simmer for 15 minutes, stir often. Pour the sugar in the rice. Dissolve the corn flour with the remaining milk and add to the pot.
Rice pudding of Skiathos
Boil the “ryzogalo” for about 10-15 minutes, stirring until it thickens. Remove the pot from the heat, add the mastic and raisins and stir. Serve in 5-6 bowls and sprinkle with cinnamon.
