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Rice Flour Pudding

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Submitted by camanel

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

1 hrs

Ingredients

4 ½ 1.1
CUPS L MILK
¾ 177
CUP ML SUGAR
2 57.8
OUNCES ML/G RICE FLOUR
1 1
DROP DROP ROSEWATER *
1 28.9
OUNCE ML/G ALMONDS
½ 14.5
OUNCE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 352 22% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 113mg 5%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 4%
Sugars g
Protein 22g
Vitamin A 10% Vitamin C 1%
Calcium 34% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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