Ground Rice Pudding
|Ground rice||2 Ounce (50 Grams)|
|Ground almonds||2 Ounce (50 Grams)|
|Milk||1 1⁄2 Pint (900 Milliliter)|
|Cardamom seeds||2 , crushed|
|Kewra water||1 Teaspoon|
|Pistachio nuts||6 , sliced|
|Almonds||6 , silvered|
Mix the ground rice and ground almonds together.
Pour into a saucepan and gradually add 600 ml (1 pint) of the milk, whisking continually to prevent any balls forming.
Add the cardamom seeds and cook over a low heat for at least 15 minutes, stirring occasionally.
Add the sugar and the remaining milk.
Continue to cook, stirring occasionally to prevent the mixture from catching on the bottom of the pan, until it has thickened.
Once the pudding has thickened to about the consistency of a thick soup, stir in the kewra water, if using, and transfer the pudding to a serving dish.
Garnish with the pistachio nuts, almonds and varq, if using.
The pudding may be served hot or cold.