This is a variation of the rice kollyva recipe I began developing while I was living in East Asia, with twists here and there inspired by the Venezuelan baking and desserts that my godmother might have enjoyed during her years living there after World War II. When I'm particularly short on time to prepare kollyva for an upcoming memorial this is my current go-to recipe, but it doesn't hurt that I love the taste as well. Give it a try whether it's for a service or not - memory eternal to all of our departed loved ones.
