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Rice Flour PuddingAdded On: Thursday, May 22, 2008
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Rated by 1 users
- Shelf-life: 1-2 days
- Cooking time: 40 mins
- Servings: 2-3 persons
- Difficulty Level: Easy
O
Ingredients4 1/2 cup Milk 3/4 cup Sugar 2 oz Rice flour 6-8 drops Rose water 1 oz Almonds 1/2 oz Pistachio nuts Procedure
- Blanch (optional) and shred nuts.
- Mix rice flour into the milk and mixuntil smooth.
- Cook over medium heat until a creamy consistency isachieved (20-30 minutes?).
- Simmer and add sugar and stir for 2-3minutes more.
- Cool (in refrigerator for 30 minute) add the rose water, almonds andpistachios (maybe before it cools).
- Pour into individual dishes andserve.
Tags: Easy Recipes, Everyday Cooking, Granny's Recipes, Indian, Monsoon Recipes, Quick and Easy, Taste of Home, Vegetarian Recipes
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