Summary

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

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Instructions

1. Mix rice and corn flour in a bowl and stir with a little milk until a thick paste is formed.
2. 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.
3. Stir in the rose water, almonds and pistachios and simmer for another 5 minutes.
4. Pour the pudding into dessert bowls and let cool. Garnish with pomegranate seeds and mint leaves and serve.
5. Tip:
6. If you like it a little sweeter, you can add honey or syrup to this Arabic pudding.