Ingredients: 2 litres of milk 8 tablespoons of rice (preferably a sticky variety) 6 tablespoons of rice flour 1 teaspoon of finely ground mastic 2 cups of sugar (if you prefer it less sweet put in less) 1 stick of vanilla Method: 1. Boil the rice in two cups of water till well cooked and sticky 2. Dissolve the rice flour in a cup of warm water 3. In another saucepan bring the milk to the boil 4. Add the sugar and stir to melt 5. In the milk add the rice and the rice flour stirring all the time on a low heat so as not to lump or stick to saucepan bottom 6. Add the mastic and the vanilla stick 7. When the mixture is nice an thick empty into small individual ceramic baking dishes, taking out the vanilla pod 8. Place the ceramic dishes into a deep baking dish with water and bake for about 20 minutes in preheated oven of 200C till the rizogalo has a brown crust