Nut Pudding recipe
information
This is a traditional Syrian nut pudding. Use white, not green, pistachio nuts.
ingredients
1 litre (1 3/4 pt) single cream
130 g (4 1/2 oz) ground rice
pinch salt
100 g (4 oz) sugar
50 g (2 oz) ground unsalted almonds
50 g (2 oz) ground unsalted pistachio nuts
30 ml (2 tbsp) grenadine syrup
130 g (4 1/2 oz) ground rice
pinch salt
100 g (4 oz) sugar
50 g (2 oz) ground unsalted almonds
50 g (2 oz) ground unsalted pistachio nuts
30 ml (2 tbsp) grenadine syrup
method
1. In a medium sized saucepan, bring the cream to the boil. Add the ground rice, salt and sugar. Simmer over a medium heat for 5 minutes, stirring constantly.
2. Stir in the ground almonds, ground pistachios and grenadine syrup. Reduce the heat to low and simmer for 2 minutes, stirring constantly.
3. Remove the saucepan from the heat and let the mixture cool until it is warm.
4. Spoon the pudding into small individual dessert dishes and chill. Serve cold.
2. Stir in the ground almonds, ground pistachios and grenadine syrup. Reduce the heat to low and simmer for 2 minutes, stirring constantly.
3. Remove the saucepan from the heat and let the mixture cool until it is warm.
4. Spoon the pudding into small individual dessert dishes and chill. Serve cold.
serving amount
serves 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
