Rice Pudding With A Cherry Heart

1. 1

   In a deep saucepan combine the flour with the milk and the water, stir well to combine. Add the rose water and the sugar. Pour over a low heat. Stir occasionally until the mixture ir reduced in half. Do not let it boil. Remove from the heat. Grease a small pudding cups. Fill 1/2 with the mixture, place 1 tsp cherry marmalade and fill the rest with more mixture. Place in refrigerator. Refrigerate about 2-3 hours. Turn onto a serving dishes and serve.

2. 2

   You can add raisins, chopped walnuts or flacked coconut into the mixture before filling the cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.