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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (288g) Recipe makes 6 servings The following items or measurements are not included below: green cardamom pods rose water |
||
| Calories 325 | ||
| Calories from Fat 82 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 5.6g | 28% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 119mg | 4% | |
| Potassium 384mg | 10% | |
| Total Carbohydrate 52.2g | 17% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 25.0g | ||
| Protein 9.2g | 18% | |
Egyptian Rice Pudding
By: @ home in SF Bay
Jul 15, 2005
Found this on food network, after extensive looking. I hope everyone enjoys this as much as I do.
SERVES 6 -8
Ingredients
- 3/4 cup rice flour
- 3/4 cup sugar
- 6 cups milk
- 2 whole green cardamom pods, lightly crushed
- 1 pinch saffron thread
- 3 tablespoons rose water
- chopped pistachios, to garnish
Directions
1
Combine the rice flour and sugar and add to a saucepan containing the milk.2
Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.3
Add cardamom and saffron and continue stirring for 1 more minute.4
Remove from heat, and add rosewater.5
Pour pudding into individual serving glasses and let cool completely.6
Refrigerate for about 2 hours.7
Top surface completely with finely chopped pistachios and serve.
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- Course > Desserts > Puddings & Mousses
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- Preparation > Time to Make > < 4 hours
- Occasion > Taste/Mood > Romantic
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- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: Cookgirl
On Aug 27, 2006
Sublime. I still would reduce the rose water from 3 tablespoons to 2 1/2. Made the house smell delightful!
Prepared my own rice flour by blending rice grains in batches using a clean coffee mill. I wonder if Chef Randy has any other Egyptian recipes hidden up his sleeve? Thanks for finding the recipe and posting it. cg 
From: Kathy228
On Aug 19, 2006
Delicious. Easy to make. It turned out exactly as I expected it to. The rose water and saffron was subtly delicate. The pudding was smooth and not too sweet. I didn't have pistachios so I used toasted coconut on top.Great recipe.
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