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Rudok Rice Pudding.
Ingredients:
2 tablespoons rice flour
2 cups milk
1 rounded tablespoon powdered sugar
1/2 tablespoon orange flower water
1 tablespoon almond oil
1/4 cup clotted cream
Procedure:
1. In a small bowl, whisk the rice flour with 1/2-cup of milk. In a
large, heavy-bottom saucepan, bring the rest of the milk to a boil.
Stir in the ground rice mixture, sugar, and orange flower water.
Reduce the heat to a gentle simmer and continue to cook until the
mixture has thickened, about 20 minutes, stirring constantly.
2. Grease the insides of 4 4-ounce bowls with the almond oil. Divide
the rice pudding mixture between the bowls, then place the bowls in
the refrigerator. Refrigerate the puddings until chilled and set up.
3. To unmold, place the bowls in warm water for a few minutes to
loosen the edges. Turn out into small plates. Serve each pudding
with a small dollop of clotted cream.
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Re: Rudok Rice Pudding.
On 2011-09-18, packratatlarge <[email protected]> wrote:
> Ingredients:
>
> 2 tablespoons rice flour
> 2 cups milk
> 1 rounded tablespoon powdered sugar
> 1/2 tablespoon orange flower water
> 1 tablespoon almond oil
> 1/4 cup clotted cream
> 2. Grease the insides of 4 4-ounce bowls with the almond oil. Divide
> the rice pudding mixture between the bowls.......
So, that's what? A half a tablespoon per bowl? Is it jes me, or does
there seem to be an extreme lack of rice, here? Love the idea of
clotted cream. Why don't we have clotted cream in US? I'd happily go
to my clotted artery grave indulging in this one vice. 
nb
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Re: Rudok Rice Pudding.
On 9/18/2011 4:56 PM, packratatlarge wrote:
> Reduce the heat to a gentle simmer and continue to cook until the
> mixture has thickened, about 20 minutes, stirring constantly.
This is the kind of labor intensive recipe that I never use. 20 minutes
stirring constantly for four tiny servings. Nope, not for me.
George L
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