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6 Serves
76 Mins
In a bowl, whisk together the rice flour and a small amount of cold milk until a smooth paste forms.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
311 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
158 mg / 420 mgPhosphorus
288 mg / 1,250 mgPotassium
918 mg / 4,700 mgSodium
333 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
6 g / 28 gSugar
25 g / 50 gSaturated Fat
4 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a large saucepan, bring the remaining milk to a gentle simmer over medium heat, stirring frequently to prevent scorching.
Slowly pour the rice flour mixture into the simmering milk while whisking constantly to ensure no lumps form.
Add the sugar and ground cardamom to the pot, continuing to cook and stir until the mixture thickens significantly.
Remove from heat and stir in the rose water. Pour the pudding into individual serving dishes and garnish with crushed pistachios before chilling in the refrigerator.
20
g119
g30
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Chilean