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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice. | 2. Bring to a boil and cook until rice is tender. Do not cover. | 3. Add the milk and sugar. | 4. Return to a boil and then reduce the heat and simmer. Do not cover. | 5. Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste. | 6. While stirring the rice, slowly add the cornstarch mixture. | 7. Mix in the rosewater and bring to a boil. Do not cover. | 8. Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins. | 9. Cool at room temperature and then refrigerate for at least one hour. | 10. Dust with cinnamon before serving and garnish with rose petals (if desired). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pudding rice	1	cup		185.76	31.6308	5.5556	3.698
caster sugar	3/4	cup		-	-	-	-
milk	2 1/2	cups		372.1	29.158	19.215	19.947
extra milk	2 -3	tablespoons		-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
rose water	3	tablespoons		0.0	0.0	0.0	0.0
cinnamon			ground	-	-	-	-
rose petal				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.