Serves 8 (or more)
* I made it yesterday. Unbelievable!
* I used Splenda blend
* Ground almonds are sold at Trader Joe's and are called almond meal
* I used SUSHI rice. It's the best for rice pudding. I bought it in the bulk section of a health store.
* You need to be in the kitchen while making it. To stir often and to check if most milk evaporated.
4 oz/1/2 cup short-grain rice
39 fl oz/ 4 1/2 cups milk. I used 1% milk. I'm sure it will taste even better with higher fat milk.
2 TBS. orange flower water ( at middle eastern stores)
2 oz/1/4 cupcaster (superfine) sugar. I used Splenda blend.
4 oz/1/2 cup ground almonds (almond meal)2 TBS. coreflower (cornstarch)
1/4 teaspoon almond extract (Not more)
2 TBS. honey
Put the rice in a large heavy-based with 1 cup (9 fl oz) water and a pinch of salt.
Cook over medium heat, stirring occationally, for 5 minutes, or until the water has been absorbed.
Set aside 1/2 cup of the milk. Stir 1 cupof the remaining milk into the rice, bring to a simmer, and when the rice has absorbed the milk, add another cup milk.
Continue to add the remaining milk in this manner, ensuring each addition of milk is absorbed before adding the next.
The rice should be very soft in 30 minutes, with the final addition of milk barely absorbed.
Meanwhile, steep the raisins in 2 teaspoons of the orange flower water for 15 minutes.
Mix the sugar with the ground almonds to break up anu lumps in the almonds.
Stir into the rice mixture and simmer gently for 2-3 minutes.
Mix the cornstarch with the reserved milk until smooth and stir into the rice. When thickened, simmer for 2 minutes. Remove the pan from the heat and stir in the almond extract and remaining orange flower water. Stir the pudding occasionally to cool it a little.
Pour the pudding into a serving bowl and when a slight skin forms on the top, sprinkle with the soaked raisins and drizzle with honey.
Cool completely before serving to individual bowls.
Edited by: PERSISTENCEMIMI at: 10/25/2012 (18:27)
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