Rice Flour Pudding
Yield
4 servingsPrep
10 minCook
35 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
milk
|
|
| ¾ | cup |
sugar
|
|
| 2 | ounces |
rice flour
|
|
| 1 | drop |
rosewater
|
*
|
| 1 | ounce |
almonds
|
|
| ½ | ounce |
pistachio nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
milk
|
|
| 177 | ml |
sugar
|
|
| 57.8 | ml/g |
rice flour
|
|
| 1 | drop |
rosewater
|
*
|
| 28.9 | ml/g |
almonds
|
|
| 14.5 | ml/g |
pistachio nuts
|
|
Directions
Blanch and shred nuts.
Mix rice flour into the milk and mix until smooth.
Cook over medium heat until of creamy consistency, 20 to 30 minutes. Simmer and add sugar and stir for 2 to 3 minutes more.
Cool for 30 minutes, add the rose water, almonds and pistachios before it cools.
Pour into individual dishes and serve.
