skip to main
|
skip to sidebar
Egyptian Rice Pudding
Time: 2 hrs 20 mins
Ingredients
- 3/4 cup rice flour
- 3/4 cup sugar
- 6 cups milk
- 2 whole green cardamom pods, lightly crushed
- 1 pinch saffron thread
- 3 tablespoons rose water
- chopped pistachios, to garnish
Directions
- 1 Combine the rice flour and sugar and add to a saucepan containing the milk.
- 2 Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
- 3 Add cardamom and saffron and continue stirring for 1 more minute.
- 4 Remove from heat, and add rosewater.
- 5 Pour pudding into individual serving glasses and let cool completely.
- 6 Refrigerate for about 2 hours.
- 7 Top surface completely with finely chopped pistachios and serve.
0 komentarze :
Prześlij komentarz