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Ingredients1 h 20 m servings 590 cals
Original recipe yields 4 servings
- Dissolve rice flour in water in a bowl and pour into a saucepan over medium heat. Whisk milk, cream, and cornstarch in a bowl and pour into the saucepan. Bring rice flour and milk mixture to a boil. Add sugar and rose water; reduce heat to low and simmer, stirring constantly, until sugar is dissolved and pudding thickens, about 5 minutes.
- Scoop pudding into small serving bowls and garnish with pistachios, almonds, and rose petals. Place bowls in the refrigerator to cool completely, about 1 hour.
- Cook's Note:
- Substitute coconut milk for the heavy whipping cream if desired.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 590 calories; 28.2 g fat; 77.6 g carbohydrates; 8.5 g protein; 91 mg cholesterol; 94 mg sodium. Full nutrition