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
Preparation:
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.
1 comment:
Hi,
Today I have visited your site and found some quality information. That's why I would request you to exchange links with my site: http://www.culinaryschoolsguide.net/ .
Here is my link info:
Title: Culinary Schools Guide
URL: http://www.culinaryschoolsguide.net/
Desc: Information, advice and insight from culinary junkies, blog style.
Please send me your link info., I can add your link first.
Waiting for your reply asap.
With Best Regards,
Brian
Post a Comment