Ingrediënts: 1 teacup water. 1/2 teacup rice. Salt. 5-tea cups milk. 2 eating spoons corn flower. 1/2-1-tea cup sugar. Vanilla. Cinnamon.
Boil the rice with a little bit of salt in the water for 15 minutes. Add the milk and continue boiling the mix, stirring it continuously, on low fire for another 15 minutes. Dissolve the cornflower in 4 spoons of water and add it to the mix together with the sugar. Continue boiling for 15 minutes more. Add some vanilla and put it in small bowls. Let the rizogalo cool down for a few hours (usually by placing the bowls in the refrigerator) and rinse with cinnamon.go back to list