Cooking rice with milk in earthenware pot (tagen) gives it a unique flavor.
Preparation Time: 1.5 hours
2 cups rice
4 cups milk.
1 tablespoon margarine or ghee.
2 pieces cardamom.
Wash rice well under running water and drain.
Put rice in a deep pan then add milk and leave to cook.
Add margarine or ghee, cardamoms, mastic and salt then heat over high heat until rice absorbs milk and becomes semi tender.
Move rice to a tagen (earthenware bowl) and place in oven.
Add 1/2 cup milk if rice isn't soft and creamy.
Leave until rice is well done.
Broil the surface until golden brown.