| Print Rice Flour Pudding Recipe |  |
Rice Flour Pudding
Ingredients:
| 1/2 Ounce Pistachio Nuts chopped (1/2oz) |
| 2 Ounces Rice Flour (up to 2) |
| 1 Ounce Almond Chopped |
| 3/4 Cup Sugar unrefined |
| 4 1/2 Cups Milk nonfat |
Directions:
1. Blanch (opt) and shred nuts.
2. Mix rice flour into the milk and mix till smooth.
3. Cook over medium heat till of creamy consistency (20-30 minutes) Simmer and add sugar and stir for 2-3 minutes more.
4. Cool (in refrigerator 30 minute) add the rose water, almonds and pistachios (maybe before it cools).
2. Mix rice flour into the milk and mix till smooth.
3. Cook over medium heat till of creamy consistency (20-30 minutes) Simmer and add sugar and stir for 2-3 minutes more.
4. Cool (in refrigerator 30 minute) add the rose water, almonds and pistachios (maybe before it cools).