Rice pudding with cinnamon of Chalkidiki
½ a cup rice
4 cups milk
½ a cup sugar
2 teaspoonfuls corn flour
1 vanilla tube
A pinch salt
3 cinnamon sticks (optional)
½ teaspoon mastic powder (optional)
Rice pudding with cinnamon of Chalkidiki
In a large pot, boil the rice with a cup of water and a little salt over very low heat, until all the water is absorbed. Put aside half a cup of milk and dissolve the corn flour and the vanilla. Heat the remaining milk with the sugar and add the cinnamon sticks and the mastic powder.
Rice pudding with cinnamon of Chalkidiki
When the rice boils, pour in the heated milk and boil over low heat for 10-15 minutes, stirring often. After 10-15 minutes, pour in the milk with the corn flour. Let boil for about three more minutes, stirring regularly; when thickened remove from heat. Refrigerate or let cool and serve with a sprinkle of cinnamon.
