Ingredients
For the rice:
- 750 g of glazed rice
- 3 liters of water for soaking.
For the syrup:
- 1350 ml water
- 950 g granulated sugar
For the composition:
- Lemon zest from 1 lemon
- 1 tsp vanilla extract
- 1 tbsp. Sharp mastic
- 50 g granulated sugar
- 125 g of butter
Execution:
- Put the rice and water in a bowl and let it soak for 2 hours. strain, transfer to the food processor with the blades and beat until dissolved.
- Put the water and sugar in a saucepan and bring to a high heat, let it boil and dissolve the sugar.
- Preheat the oven to 200 celsius in the air.
- Add the rice, lemon zest and vanilla extract to the saucepan with the syrup and mix.
- Put the sugar and the mastic in a mortar and beat until the mastic dissolves and becomes a powder.
- Put the mastic in the saucepan, reduce to medium heat and stir with a wooden spoon for 5-7 minutes until the mixture starts to thicken.
- Remove from the heat, add the butter and stir until it melts.
- Butter a 32 x 25 cm pan and spread the mixture inside.
- Bake for 1:30 hours.
- Every 30 minutes, remove from the oven and cut into 12 pieces.
