Knefe / knafe with rice pudding filling. Then there are the sweets that aren't going to win a beauty pageant anytime soon (or ever). This mug rice pudding isn't the prettiest of desserts, but here's the thing: You'll be too distracted by the lightly spiced, sweet, and creamy grains to ever notice. Making rice pudding from leftover rice really doesn't require a recipe, as long as you follow the basic one-to-one ratio.
A wide variety of rice knife options are available to you, such as metal type, feature, and certification. While rice pudding ingredients vary depending on the recipe, what seems to remain constant is the use of rice, some type of sweetener and milk or water. The roots of rice pudding date back to the grain pottages (a thick soup or stew) made in ancient times in the Middle East. You can have Knefe / knafe with rice pudding filling using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Knefe / knafe with rice pudding filling
- Prepare of rice pudding filling.
- Prepare 3/4 cup of rice flour.
- It’s 5 cup of whole milk.
- It’s 3/4 of heavy cream.
- You need 4 tbsp of sugar.
- You need of pastry.
- Prepare 1 lb of shredded phyllo (called: kataifi or kunefe or Burma pastry)you can find it in any arab food store.
- It’s 3 stick of of high quality or clarified butter. It's important to buy a very good tasting butter since this will give the exquisite flavor to the pastry.
- It’s of Syrup.
- Prepare 1 1/2 cup of sugar.
- Prepare 1 1/2 cup of water.
- You need 1/2 of lime juice.
- You need of Topping.
- You need 3/4 cup of finely chopped unsalted pistachos.
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Knefe / knafe with rice pudding filling instructions
- Preheat the oven to 200 C..
- In a bowl mix the rice flour with 1 cup of milk stir until the flour is dissolved. Bring the rest of the milk to boil on high heat and then add the dissolved rice flour stirring constantly. When the mixture begins to boil lower de heat to medium and add 4 tablespoons of sugar stirring occasionally without scraping the edges to prevent lifting burnt and thick edges. When the mixs thickens between Greek yougurt and pudding consistency turn off the heat let it cool and then add 3/4 cup of good quality heavy cream..
- Melt the butter in the microwave. In a 40 x 27 cm Pyrex extend one layer of Burma pastry separating the strings and brush it with the melted butter..
- Empty the rice pudding over the pastry and spread evenly.
- On top of the rice pudding add the rest of the burma little by little brushing with melted butter each layer carefully without pushing until to run out of the pastry..
- Put the pyrex on the oven for 30 to 45 min or until top looks gold and crispy. Mean while In a pan over low heat mix the sugar and water mix until sugar is dissolved set apart. Once cold add half lime juice..
- This tastes better right outside the oven. Cut in squares or diamonds Drizzle evenly the pistachos. Once each serving is plated add 2 tbs or more of syrup on top the cake..
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