Prep 3 mins
Cook 8 mins
This sounds very interesting indeed. I have no idea how long it would take to grind rice and I wonder if rice flour wouldn't work?. I'm guessing at the time required. Posted for Zaar World TourIII. *Update Aug 31 '09: those who know say that rice flour will not work here. You'll need ground rice to make this recipe come out right. I have also lowered the sugar content.Thanks you ladies for the insight :D
- 3 tablespoons finely ground rice
- 3 cups milk
- 2 1⁄2 tablespoons sugar (more if you like)
- 1 tablespoon rose water (or less to taste)
- 2 tablespoons mixed nuts, chopped
- Add ground rice to 1 cup of milk.
- Dissolve sugar in the remaining milk and bring to a boil.
- Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
- Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Sprinkle top with nuts.
If you own a coffee mill you can grind your own rice flour. I have a coffee mill I use for this purpose a save my other mill for grinding coffee. Egyptian milk pudding is one of my favorites. This version came out a little too thin for my tastes so I ground up about one tablespoon more of the rice, covered the pan and simmered on low for six minutes. I added a pinch of ground cardamom and a few saffron threads. Reviewed for Veg Swap #19-2010.
DH is still talking about how sweet it was and I used half the amount of sugar before the amount was changed! I used a mix of vanilla and regular rice milk in replacement of the milk to be dairy free. I used less rose water. I used white rice flour purchased from my local health food store for the rice. I used sliced blanched almonds for the mixed nuts but I can see chopped pistachios looking nice on top with their green colour. I do believe the sugar amount is off though and should be greatly reduced like I did. But unlike Missy Wombat I had no trouble in it thickening to the consistency of thin custard. I will definitely make this recipe again trying the new amount of white sugar. Made for Ramadan Tag.
Made & reviewed for Ramadan Tag 2009 in the NA*ME forum. This recipe is very similar to the way we make it in Algeria - the only exception being that we tend to use orange flower water more than rose water. I think the original recipe may have had a typo as 1 cup of sugar is crazy... I actually used 2.5 tbsp of white sugar which makes it sweet enough. I also used a little over 1 tbsp of rose water & decorated with chopped pistachios. Just wanted to point out that Ground Rice & Rice Flour are really different, and that's probably why MissyWombats dessert didn't thicken. Here in the UK we can buy boxes of Ground Rice specially for milky puddings, which is what I used. This is usually served at room temp or chilled, by which time it's thickened up more too. Thanks Annacia for a lovely dessert :)