| Total: | 2 hr 20 min |
| Prep: | 2 hr 10 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 239 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 0 g |
| Sugar | 28 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 79 mg |
| Serving Size | 1 of 8 servings |
| Calories | 239 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 0 g |
| Sugar | 28 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 79 mg |
Reviews
Egyptian rice pudding without Egyptian rice? Have a little respect for yourself. This recipe is awful. My mother has never heard of rice flour. (We are Egyptian.) Use Egyptian rice; it naturally has the starches that you are trying to replace with rice flour — a blasphemy. Arborio rice would also work, but it’s from the other side of the Mediterranean.
I’m Egyptian and this doesn’t seem like any rice pudding I’ve ever had…of all the times my mom and grandmother have made rice pudding this was definitely not it.
I make shrikhand (a lot and love these flavors together, I even special order the Nielson-Massey rose extract, but this pudding, even though the flavors are there, is like eating wet sand! Nasty! I would not give this even one star, but that’s the lowest setting.
Maybe I will try it using arborio rice or a tiny heirloom rice.
So disappointing from this chef. Let me know if you fix this recipe so I can try it again. Can you make a roux with the rice flour to change the texture?
Maybe I will try it using arborio rice or a tiny heirloom rice.
So disappointing from this chef. Let me know if you fix this recipe so I can try it again. Can you make a roux with the rice flour to change the texture?
it looks like gacamole
it was very soupy. it tasted ok, but the texture was kind of gross – not very pudding like.