Photo: Egyptian Rice Pudding Recipe
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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By LoonyFoody
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.
By tctccarter_9926715
Los Alamos, NM
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?
By brandi_pope735_...
Dumas, TX
on April 18, 2006
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it looks like gacamole
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