Method:

Place the rice in a pan of water, bring to the boil, and cook over a high heat until soft.

While the rice is cooking stir the water, sugar, and Chios Mastic together in a pan over a low heat. Cook until dissolved and the syrup is sticky, not runny but also not too thick. You want to be able to dip your doughnuts in it. Turn off the heat and put aside.

Remove the rice from the heat once cooked, drain any remaining water and then mash the rice.

Stir into the rice the sugar, milk powder, baking powder, the beaten egg, pistachios and cinnamon.

Form small balls of the rice mixture.

Pour oil into a hat pan and add the rice donuts.

Fry for 5-7 minutes on each side until golden.

Dip them in the sugary Chios Mastic syrup. If this has slightly set, then heat gently until soft again.

Serve with ground pistachios.