Recipe courtesy of Gale Gand
Egyptian Rice Pudding
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 239
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 39
- Dietary Fiber
- 0
- Sugar
- 28
- Protein
- 7
- Cholesterol
- 18
- Sodium
- 79
- Total: 2 hr 20 min
- Prep: 2 hr 10 min
- Cook: 10 min
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.