Table of Contents
In a separate saucepan, bring the milk to a boil over medium heat. Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 – 20 minutes, stirring occasionally, until the milk is absorbed.
Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together. Carefully dip each cake into the egg and then cover with crumbs. Melt the remaining 4 tablespoons of butter in a skillet with the oil. When hot, fry the cakes until golden brown; don’t cook them too quickly or the insides will remain cold.
Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 – 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.
3. Pour the milk, sugar, mastika, lemon rinds, vanilla and cinnamon (powdered or sticks, 2 are enough) in a pot. Once the milk comes to a boil, add the washed rice (but not too thoroughly, to avoid washing away all the starch).
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