Rhizogalo

Rinse the rice thoroughly and drain in a sieve.

Bring water to a boil in a saucepan, add the salt, and immediately stir in the rice. Cook, stirring frequently and scraping the bottom to prevent the rice from sticking.

When almost all the water has been absorbed, pour in the milk and continue to stir.

Add the sugar along with the vanilla or mastic.

In a small bowl, dissolve the cornstarch in a splash of cold water. Pour the mixture into the saucepan and cook, stirring constantly right down to the bottom, until the pudding thickens.