A local sweet made of rise, honey and olive oil baked all together in a deep pan.
What we need:
1/2 kilo short grain rice
- 1/2 kilo sugar
- 1/2 kilo honey
- 8 glasses of water
- 1 cup oil
- Whole blanched almonds or cloves
- 1 cup water
- 1 cup sugar
- 2-3 cloves of cinnamon sticks
Grind rice in a food processor
Combine water, oil, sugar and honey and bring to the boil.
Gradually add rice.
Continue to stir for approximately one hour until rice is cooked.
Pour mixture into a greased baking dish and allow to cool.
When cool, cut into diamond shapes for serving.
Place half an almond or a clove in the centre of each diamond.
Bake in a slow to moderate oven for approximately 21/2 hours. When rovani is removed from the oven, pour cooled syrup over hot rovani.
Combine all ingredients in a saucepan.
Bring to boil and simmer until slightly thickened.
Allow to cool before pouring onto the hot rovani.
To cut diamond shapes, make parallel cuts 5cm/2in apart and cross cut diagonally at 5cm/2in apart.