Step by Step Instructions
- Step 1: Boil the milk in a medium-sized saucepan.
- Step 2: Add the rice and cinnamon stick and mix continuously until the rice boils.
- Step 3: When the rice is ready, dissolve the corn flour in a little water and empty it out into the saucepan, to start boiling together with the sugar.
- Step 4: Dish out the rice pudding in small bowls and place them in the refrigerator to cool for an hour.
- Step 5: Garnish the rice pudding by spreading some asprokeraso spoon-sweet on top and sprinkling the grated pistachio nuts over that.
Ingredient List
- 350g white cherry spoon - sweet
- 60g pearl/glutenous rice
- 500g milk
- 1 whole cinnamon stick
- 70g sugar
- 20g corn flour
- 60g unslated Aigina pistachios