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Prep Time: 130 Minutes Cook Time: 10 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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 |
Directions:
1. 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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