Egyptian Rice Pudding

Total Time:
2 hr 20 min
Prep:
2 hr 10 min
Cook:
10 min

Yield:
6 to 8 servings

Ingredients
  • 3/4 cup rice flour
  • 3/4 cup sugar
  • 6 cups milk
  • 2 pods whole green cardamom, lightly crushed
  • Pinch saffron threads
  • 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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