Egyptian Rice Pudding

Recipe courtesy of Gale Gand

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Picture of Egyptian Rice Pudding Recipe Photo: Egyptian Rice Pudding Recipe
Rated 3 stars out of 5
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  • Read 4 Reviews
Total Time:
2 hr 20 min
Prep
2 hr 10 min
Cook
10 min
Yield:
6 to 8 servings
Level:
--
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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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Newest Ratings and Reviews

Read all 4 reviews

  • on December 28, 2011

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    I'm Egyptian and this doesn't seem like any rice pudding I've ever had...of all the times my mom and grandmother have made rice pudding this was definitely not it.

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  • on February 24, 2011

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    I make shrikhand (a lot and love these flavors together, I even special order the Nielson-Massey rose extract, but this pudding, even though the flavors are there, is like eating wet sand! Nasty! I would not give this even one star, but that's the lowest setting.
    Maybe I will try it using arborio rice or a tiny heirloom rice.
    So disappointing from this chef. Let me know if you fix this recipe so I can try it again. Can you make a roux with the rice flour to change the texture?

    people found this review Helpful.
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  • on April 18, 2006

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    it looks like gacamole

    people found this review Helpful.
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