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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	214.06 Kcal (896 kJ)
Calories from fat	1.8 Kcal
		% Daily Value*
Total Fat	0.2g	0%
Cholesterol	4.9mg	2%
Sodium	107.41mg	4%
Potassium	398.23mg	8%
Total Carbs	43.08g	14%
Sugars	26.95g	108%
Dietary Fiber	0.4g	2%
Protein	8.54g	17%
Calcium	301.1mg	30%

Amount Per 100 g
Calories	74.54 Kcal (312 kJ)
Calories from fat	0.63 Kcal
		% Daily Value*
Total Fat	0.07g	0%
Cholesterol	1.71mg	2%
Sodium	37.4mg	4%
Potassium	138.66mg	8%
Total Carbs	15g	14%
Sugars	9.38g	108%
Dietary Fiber	0.14g	2%
Protein	2.97g	17%
Calcium	104.8mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.2

Points
5

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free

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