Ingredients:
- 2 tablespoons cornstarch
- 1/4 cup ground rice
- 4-1/2 cups milk
- 1/2 cup sugar, or more to taste
- 1 tablespoon orange blossom water
- 1-1/2 tablespoon rose water
- 3 tablespoons clear honey
- 1/3 cup blanched almonds, coarsely chopped
- 1/2 cup pistachios, coarsely chopped
Method:
- Mix the cornstarch and ground rice with 1/2 cup cold milk, making sure to break all lumps. In a large non-stick pan, bring 4 cups of milk to boil. Add cornstarch mixture, stirring vigorously with a wooden spoon. Keep heat on low, stirring constantly, until you feel a light resistance. Continue to cook 15-20 minutes, or until cream thickens.
- Be careful to not scrape bottom of pan, so mixture does not have burnt taste. Stir in orange blossom water and 1 tablespoon of rose water, cook for a few minutes. Let the cream cool, place in serving bowl then chill in refrigerator with top covered with plastic wrap, the longer you chill the better it taste.
- When the pudding is cold, prepare honey syrup in a small pan by bringing honey and 1/2 cup water to a boil. Stir well and add remaining 1/2 tablespoon of rose water. Let cool, and then pour over chilled cream. Allow to sit a few minutes then sprinkle almonds and pistachios over the top.
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