Ingredients
Scale
- ½ cup fine rice flour (white or brown)
- ½ cup sugar
- small pinch of fine sea salt
- ⅓ cup tepid water
- 4 cups milk or milk substitute, such as almond or coconut
- 1 tsp vanilla extract
- 1–1 ½ Tbsp grated orange zest or 1–2 tsp orange blossom or rose water (optional)
To garnish (optional):
- ground cinnamon
- chopped pistachios
- pomegranate seeds
- orange zest
- edible rose petals
- a drizzle of pomegranate syrup
Instructions
- n a medium bowl, whisk together the rice flour, sugar and salt. Whisking constantly, slowly add just enough water to form a thick, smooth paste. Whisk vigorously to make sure there are no lumps.
- In a saucepan over medium heat, bring the milk to just before boiling, when you can see little bubbles starting to form around the edge. Do not let it boil. To keep lumps from forming, stir with a wooden spoon or whisk constantly as you slowly and steadily add the rice flour paste to the milk. Keep stirring with a spoon constantly until the mixture thickens, about 10 minutes. Be sure to scrape from the bottom and sides while stirring. Lower the heat if needed to keep the mix from boiling.
- Remove the pan from the heat and stir in the vanilla and orange zest, orange blossom water or rose water until fully incorporated and smooth.
- Pour into shallow custard cups or small bowls for individual servings. Sprinkle with cinnamon, forming initials, Hebrew letters or other designs if desired, or sprinkle other optional garnishes. Serve warm, at room temperature or refrigerate until chilled.
Notes
- Using brown rice flour will result in a very lightly tan pudding.
- The pudding will keep for two days, covered and refrigerated.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Quick
- Cuisine: Sephardic