Cyprus: Sweet flags - Pudding rice - Rizogalo

Rice pudding – Rizogalo

Ingredients

1/3 glass rice

1 glass water

3 glasses milk

4 tablespoons blossom water

1 vanilla

2 tablespoons corn flour

3 – 4 tablespoons sugar

Cinnamon

For decoration

20 strawberries

1 pomegranate

1 package coconut 

4 banana 

Preparation 

Boil the water and add the rice.  Cover and simmer,  stirring occasionally. When it is nearly cooked, pour in 2 ½ glasses milk, add the sugar and the corn flour, dissolved in the remaining ½ glass milk. Stir constantly until thickened. Remove from heat and stir in, the blossom water. Serve ryzogalo into individual small bowls or in a big bowl. Leave it to cool and then chill. Before serving sprinkle with cinnamon (Sandri Lisandrou recipe - Cooking for friends).  Instead of cinnamon we decorated rizogalo with fruits and coconut to create the flag of Romania and Slovenia.