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* ½ oz [[pistachio nut]]s |
* ½ oz [[pistachio nut]]s |
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| + | == Directions == |
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| − | == Directionsda[osnfc[owansc[wsdcv == |
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| − | == 7 == |
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# Mix [[rice flour]] into the [[milk]] and mix until smooth. |
# Mix [[rice flour]] into the [[milk]] and mix until smooth. |
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# Cook over medium heat until a creamy consistency is achieved (20 – 30 minutes?). |
# Cook over medium heat until a creamy consistency is achieved (20 – 30 minutes?). |
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Latest revision as of 00:41, 21 March 2015
Ingredients
- 4½ cups milk
- ¾ cup sugar
- 2 oz rice flour
- 6 – 8 drops rose water
- 1 oz almonds
- ½ oz pistachio nuts
Directions
- Blanch (optional) and shred nuts.
- Mix rice flour into the milk and mix until smooth.
- Cook over medium heat until a creamy consistency is achieved (20 – 30 minutes?).
- Simmer and add sugar and stir for 2 – 3 minutes more.
- Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools).
- Pour into individual dishes and serve.