Indian Ground Rice Pudding

 

SERVES 4

1. Mix the almonds and pistachios in a small bowl. Set aside.
2. Pour 1 cup of milk into a bowl, and add the rice flour. Mix until completely dissolved.
3. Gently heat the remaining milk and milk-flour mixture in a heavy-based pan.
4. When it begins to boil, add the sugar and mix well, stirring until the sugar has dissolved.
5. Add half the nuts and rosewater, and continue cooking and stirring until the mixture becomes very thick. This will take about 20–30 minutes.
6. Spoon into 4 ramekins and sprinkle with remaining nuts. Leave to cool.
7. Serve chilled, garnished with cardamom seeds and saffron strands.

TIP:

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