Ingredients for Egyptian Rice Pudding
- 1/2 cup rice flour
- 1 cup granulated sugar
- 4 cups whole milk
- Green Cardamom Pods
- Saffron Thread
- Rose Water
- 1/4 cup finely chopped pistachios
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How to Make Egyptian Rice Pudding
- In a medium saucepan, whisk together 1/2 cup rice flour and 1 cup granulated sugar.
- Gradually whisk in 4 cups whole milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil and thickens, about 2-3 minutes. Be careful not to scorch the bottom.
- Stir in 1/2 teaspoon ground cardamom and a pinch of saffron threads (about 1/4 teaspoon). Continue whisking for 1 minute.
- Remove from heat and stir in 1 tablespoon rosewater.
- Pour the pudding into individual serving glasses or a large bowl.
- Allow to cool completely at room temperature.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pudding to set.
- Before serving, garnish generously with 1/4 cup finely chopped pistachios.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
100g
Fat
28g
Carbs
17g
