Egyptian Rice Pudding

niedziela, 2 lutego 2014

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.

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