Iraqi Halwa of Toasted Rice Flour (Halawat Timman) (Gluten Free)

This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 1⁄2 cup white sugar
• 2 1⁄2 cups water
• 1 1⁄2 tablespoons butter
• 1⁄2 cup  rice flour
• 1⁄2 teaspoon  freshly ground cardamom
• 1⁄2 tablespoon rose water (I prefer Iranian, rose waters vary greatly in quality)
•  hand full  slivered almonds, toasted in a dry pan
• 1⁄2-1  teaspoon  crushed pistachio nut, to almost a powder (optional)

Directions

1. Dissolve white sugar and water in a pot and boil for 5 minutes.
2. In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
3. Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
4. Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
5. Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
6. Enjoy!