1. In a basin or a large bowl, mix rice powder into a paste with a little rice milk taken from the 4 cups. 2. Heat remaining rice milk to almost boiling point and pour onto the rice paste, stirring well. 3. Return the mix to the saucepan and add orange blossom flower water and bring to boil over gentle heat while ***stirring continuously***. 4. Once the mixture starts bubbling, reduce the heat and continue stirring continuously for another 5-10 minutes more. The continuous stirring makes sure it doesn't lump. 5. Add sugar and keep stirring until it dissolves completely. 6. If the mixture becomes too thick dilute with a little milk or water. 7. Pour the creamy mixture into small bowls or a one large shallow dish approximately ½ï¿½ deep. 8. Decorate the pudding top with pistachios and almonds if desired. 9. Enjoy warm as I prefer or may be chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
