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Rice Flour Pudding

Ingredients:

Method:

Blanch and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved(20-30 minutes approx). Simmer and add sugar and stir for 2-3 minutes more. Cool in refrigerator for 30 minutes and add rose water, almonds and pistachios. Pour into individual dishes and serve.

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