This is a dessert that comes from far away. Feeling its scent you will make a real journey to distant destinations. Well the basmati-galo or risogalo is a sweet made from rice and milk that smells of cinnamon and that will take you immediately to a Greek village. The risogalo is very easy to do, just cook the rice slowly in the milk. In this case we have chosen organic and ethical ingredients so that besides being good it also does good!

To make a really tasty basmati-galo (risogalo) you will have to start from rice: combine it together with water in a sufficiently large pot to subsequently contain milk.
Light the medium-intensity fire under the pan and cook the rice. When the pan is covered, until the water is completely absorbed, it will take about ten minutes.
When the water has been completely absorbed by the rice, you can add a couple of pieces of cinnamon.
At this point, add the milk as well, you will have to set aside about 100 ml to add it later, mix very well.
Then add the Alce Nero clear cane sugar and stir again. Cook the rice, stirring constantly because the boiling milk tends to overflow from the pot.
At this point, all you have to do is wait for the mixture to shrink, you will need to obtain a slightly sticky and thick cream. At this point you can mix the remaining milk with the cornstarch and add it to the rice, let it cook for another 5 minutes.

Remove from the heat and add the grated orange zest and stir
Now the rice is ready, you will have to remove the pieces of cinnamon and serve it in the selected glasses or cups.

Allow the rice to cool completely in the refrigerator before serving it with a sprinkling of icing sugar and a slice of orange.