Rice Pudding

Rania El-HassanCuisinier

Ingrédients

• 1 kilogram of liquid milk
  1 kilogram
• 1 small cup of cornstarch
  1 cup
• 2 tablespoons of rice
  2 tablespoon
• 1/2 teaspoon of rose water
  0.5 teaspoon
• 6 tablespoons of sugar
  6 tablespoon

Mesures

1. 1

   Boil the rice until fully cooked, then drain.

   Matériel requis:

   Marmite

   20 minutes
2. 2

   Dissolve the cornstarch in a small cup of water and stir until it becomes thick.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   Strain the cornstarch and milk through a fine strainer and add the sugar. Place the mixture in a pot over heat and stir continuously. Before boiling, add the cooked and drained rice and stir well.

   Matériel requis:

   Passoire

   Marmite

   10 minutes
4. 4

   Let the mixture boil for about 5 minutes, and before turning off the heat, add the rose water extract.

   5 minutes
5. 5

   Pour into a wide bowl and let it cool, then serve.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques