Rice pudding with mastic and cinnamon – a truly sensational combination; I have not met a single person who has tried this sweet and not liked it. I serve this as a dessert at the restaurant, as breakfast at the hotel, and I even make it at home for the family when I am asked to whip up a dessert at the last minute. And of course, I always keep what’s left in the pot to myself – the part that sticks to the bottom and caramelizes. An old habit of mine. Delightful.
Cooks In5' preparation | 20' cooking
¾ cup rice, sticky or Carolina
1 pinch of salt
2 cups water
½ cup sugar
5 cup fresh milk
¼ tsp. ground mastic
2 heaped tbsp. cornstarch
Cinnamon to serve
Put the rice in a pot with the water and the salt, and cook for 10 minutes.
Mix in 4 cups of milk with the sugar and mastic.
Once the rice is cooked, dissolve the corn flour in a glass of cold milk and pour into the pot.
Simmer until the rice pudding begins to thicken.
Still warm, divide between 6 serving bowls or tall Collins glasses.
Let it cool and chill. Sprinkle with cinnamon and serve.
There are many different versions of rice pudding; it is a dessert that can be enjoyed all year round.
In the winter serve with a traditional fruit preserve, such as sour cherry or quince.
For spring serve warm with slices of fresh strawberry.
Enjoy frozen with plenty of cinnamon during the summer months.
In the fall indulge in a bowl of steaming rice pudding with caramelized apples and cinnamon.