Egyptian Rice Pudding

Name: Egyptian Rice Pudding
Prep time: P0Y0M0DT2H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 6 to 8 servings
Cuisine: middle-eastern
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

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Total: 2 hr 20 min

Prep: 2 hr 10 min
Cook: 10 min

Yield: 6 to 8 servings

Total: 2 hr 20 min

Prep: 2 hr 10 min
Cook: 10 min

Yield: 6 to 8 servings

Ingredients

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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.