Sliced pistachios, saffron or dried rose petals for garnish
6-7 raw cashews
4 almonds or 1 tbsp almond powder
2-3 raw pistachios
1 green cardamom or 1/4 tsp ground cardamom
1/2 tsp poppy Seeds
1/8 tsp fennel seeds
8 saffron strands
1/4 tsp dried rose petals
Instructions
Blend the rice flour, 1 cup milk and the spice nut mix. Blend for a minute, then let it rest for a minute, then blend again for a minute.
Add the rice mixture to a saucepan over medium heat. Add the rest of the milk, sugar and mix in. Bring it to a boil. The mixture will start to get lumpy, keep stirring frequently and the lumps will incorporate in the pudding.
Once smooth, cook for another minute. Once the mixture is very lumpy, you can reduce the heat to medium low to avoid sticking. It takes 10 – 12 minutes total.
Cool the mixture to warm. Serve warm or chill, then garnish with sliced pistachios, saffron and dried rose petals.
