Difference between revisions of "Rice Flour Pudding"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Nepali ([^cC])(.*)\]\]" to "Category:Nepali cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Pakistani ([^cC])(.*)\]\]" to "Category:Pakistani cuisine Category:$1$2 Recipes") |
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[[Category:Nepali cuisine]] | [[Category:Nepali cuisine]] | ||
[[Category:Desserts Recipes]] | [[Category:Desserts Recipes]] | ||
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[[Category:Pakistani cuisine]] | [[Category:Pakistani cuisine]] | ||
[[Category:Pistachio Recipes]] | [[Category:Pistachio Recipes]] | ||
[[Category:Rice flour Recipes]] | [[Category:Rice flour Recipes]] | ||
[[Category:Rice pudding Recipes]] | [[Category:Rice pudding Recipes]] | ||
Revision as of 12:09, 9 May 2012
Ingredients
- 4½ cups milk
- ¾ cup sugar
- 2 oz rice flour
- 6 – 8 drops rose water
- 1 oz almonds
- ½ oz pistachio nuts
Directions
- Blanch (optional) and shred nuts.
- Mix rice flour into the milk and mix until smooth.
- Cook over medium heat until a creamy consistency is achieved (20 – 30 minutes?).
- Simmer and add sugar and stir for 2 – 3 minutes more.
- Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools).
- Pour into individual dishes and serve.
