| 4 kg of rice | |
| 3 kg of sugar | |
| 25 kg of water | |
| 1 ½ kg tahini | |
| 1 tablespoon of fine salt | |
| 3 vanillas | |
| peel of 4 lemons | |
| dried fruit, apricots, nectarines, figs, raisins, etc. in very small pieces, optional | |
| cinnamon powder or whatever you prefer, for garnish | |
| 1 kg of chopped nuts for garnish, optional |
| 1. | In a suitable pot, add the water, salt and lemon peel (and dried fruit if desired) and boil for ten minutes. |
| 2. | Add the well-washed rice. |
| 3. | Let it boil for ten minutes, stirring occasionally. |
| 4. | Remove the lemon peels and add them to the rice. |
| 5. | Add the sugar and mix until it melts well. |
| 6. | Allow the rice to soften a little more, but not more than 15´ minutes. |
| 7. | Remove the pot from the heat. |
| 8. | Add the vanilla and tahini a little at a time, don't overmix and keep stirring until it's done. |
| 9. | If the mixture is too thick, add a little water. |
| 10. | Be careful because the rice will continue to absorb water until it cools down. |
| 11. | Cover it for 5´ minutes, with a cloth, to slow it down. |
| 12. | Serve before it starts to cool in wet bowls. |
| 13. | Garnish with some cinnamon powder, or grated coconut or chocolate or pollen or nuts or whatever you like. |
| 14. | Tip: |
| 15. | This tahinorizo is in appearance and even in taste, when successful, like rice milk and nutritious. |
| 16. | It is a fasting food and can be eaten even during Holy Week. |
| 17. | Its success lies in the fact that it thickens without niseste and its taste does not have a strong tahini flavour. |
| 18. | In this day and age when there are fasted milks, we can use them instead of water. |
| 19. | You can also create milk by soaking peeled oats for 1 hour and then blending them in a blender, replacing the water. |