Oriental Pudding
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g rice flour
- 30 g corn flour
- 0.5 liter ½ milk
- 0.5 liter ½ cream
- 75 grams sugar
- 1 tablespoon rose water, if you like it
- 50 g almond (s), round
- 25 g pistachios, round
- 1 tablespoon pomegranate, only the seeds
- mint
Print Recipe
Pin Recipe Instructions
- Mix rice and corn flour in a bowl and stir with a little milk until a thick paste is formed.
- Put the rest of the milk and cream in a saucepan (preferably a milk pot) and bring to the boil, add the sugar and simmer everything for a few minutes, then add the flour paste and dissolve in the liquid while stirring. Simmer the mixture at a low temperature for about 15 minutes until a thick paste is formed. Stir constantly so that nothing burns.
- Stir in the rose water, almonds and pistachios and simmer for another 5 minutes.
- Pour the pudding into dessert bowls and let cool. Garnish with pomegranate seeds and mint leaves and serve.
- Tip:
- If you like it a little sweeter, you can add honey or syrup to this Arabic pudding.
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