Egyptian Rice Pudding
photo by Kathy228
- Ready In:
- 2hrs 20mins
- Ingredients:
- 7
- Serves:
-
6-8
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
- Combine the rice flour and sugar and add to a saucepan containing the milk.
- Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
- Add cardamom and saffron and continue stirring for 1 more minute.
- Remove from heat, and add rosewater.
- Pour pudding into individual serving glasses and let cool completely.
- Refrigerate for about 2 hours.
- Top surface completely with finely chopped pistachios and serve.
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Reviews
-
Sublime. I still would reduce the rose water from 3 tablespoons to 2 1/2. Made the house smell delightful! Prepared my own rice flour by blending rice grains in batches using a clean coffee mill. I wonder if Chef Randy has any other Egyptian recipes hidden up his sleeve? Thanks for finding the recipe and posting it. cg ;)
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I thought I would make my own rice flour knowing it would be a bit grainy but I ended up using fine store bought rice flour because I couldnt grind the rice much at all in the blender I used. I added extra cardamom pods out of a preference. I also used powdered whole milk with water but would not recommend that as it had it's own particular flavour which I didn't like so much so I rated this 5 stars based on my guess of the taste with regular milk. This looks lovely and I would make this again with normal milk and the additional cardamom and less rose water.