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Rice Pudding (Firmi)

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

4 c Whole milk
3 tb Rice flour (see note)
3/4 c Sugar or more to taste
1/2 tb Rose water (up to 1-1/2)
1 tb Clarified butter (ghee), oil, or melted butter
2 tb Unsalted almonds, blanched and slivered
2 tb Unsalted pistachios, blanched and halved

INSTRUCTIONS

In a heavy non-stick saucepan, bring milk to a boil. Reduce heat and cook
for 30 minutes, stirring occasionally. Gradually stir in the rice flour.
Add the sugar, cooking and stirring for 10 minutes over moderate heat, or
until the pudding is thick enough to coat a spoon. Remove from heat and
stir in rose water. Pour into individual serving dishes. Heat the ghee or
oil in a small skillet and saut the almonds for 2 or 3 minutes, until
golden. Remove with a slotted spoon and drain on paper towels. Add
pistachios to the skillet and brown slightly. Remove with slotted spoon and
drain on paper towels. Sprinkle the nuts over the top of the pudding. Serve
chilled or at room temperature. Servings: 4..Note: You can make your own
rice flour from uncooked rice: Soak the grains in water for several hours,
drain thoroughly, dry with a paper towel, and pulverize in a spice mill.
Posted to EAT-L Digest 10 Feb 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Feb 11, 1997.

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