miércoles, 11 de marzo de 2015

Cyprus: Sweet flags - Pudding rice - Rizogalo

Rice pudding – Rizogalo

1/3 glass rice
1 glass water
3 glasses milk
4 tablespoons blossom water
1 vanilla
2 tablespoons corn flour
3 – 4 tablespoons sugar

For decoration
20 strawberries
1 pomegranate
1 package coconut 
4 banana 


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.

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