Ingredients:
1/4 cup ground short-grain rice
3 tablespoons cornstarch
5 cups milk
6 tablespoons sugar
2 tablespoons rose water
3/4 cup ground almonds
1/4 cup ground pistachio nuts
ground cinnamon, to decorate
syrup or honey, melted,to serve on top
Directions:
Blend the ground rice and the cornstarch together into a smooth paste, adding a little of the cold milk.
Bring the remaining milk to a boil in a saucepan.
Add the sugar, lower heat enough to maintain a gentle simmer.
Gradually add the ground rice mixture to the milk, stirring constantly with a wooden spoon.
Simmer on very low heat for 10-15 minutes or until the mixture has thickened, stirring often and being very careful not to allow it to burn- especially on the bottom of the pan.
Add the rosewater and half of the ground almonds, simmer 5 minutes.
Let cool a few minutes and then pour into a serving bowl or 4 serving dishes.
Sprinkle remaining ground almonds and all of the ground pistachios on top and dust with some ground cinnamon.
Serve with syrup or honey on the side.
NOTE: It is important to use SHORT grain rice to acheive the proper consistency.
Grind the raw rice in a blender or food processor.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.