Rice Pudding with Rose Water and Cinnamon
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 250 milliliters milk
- 150 milliliters Coconut milk
- 1 Cinnamon stick
- 80 grams Arborio rice
- 50 grams sugar
- 2 eggs
- 2 Tbsps Rose water
- 50 grams chopped almonds
- 1 pinch Ground cinnamon
- Rose petal (for garnishing)
Preparation steps
1.
Separate 4 tablespoons of milk. Combine remaining milk with coconut milk and cinnamon, bring to a boil. Add rice and sugar and cook covered for about 40 minutes on low heat, until rice is soft. Remove from heat and take out cinnamon stick. Separate eggs. Whisk egg yolks with retained 4 tablespoons of milk and stir into still hot rice.
2.
Allow to cool, stirring occasionally. Beat egg whites until stiff and fold into cooled rice. Add rose water and 3 tablespoons of almonds, stir. Place into serving bowls and serve sprinkled with cinnamon, rose petals and remaining almonds.
