Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 In Istanbul in Turkey I had my all-time favourite rice pudding which was flavoured with rosewater and served chilled. I hunted through all of my Middle Eastern cookbooks and found this recipe which was a very good substitute. I'm already looking forward to having another bowl of it for breakfast. Of course non-vegans could use dairy milk in this recipe. Christie Turkish Rosewater Rice Pudding 225 ml (8 fl oz) water 725 ml (1 1.4 pt) non-dairy milk (I used oat milk) 3 Tbsp sugar 100g (4 oz) rice 1 Tbsp rosewater or orange flower water (optional but yummy) pinch of salt Cinnamon, pistachios, flaked almonds (optional) Put water, non-dairy milk and sugar in a heavy pan, bring to the boil. Add rice, turn down the heat, cover and simmer for 25 minutes. Add rosewater and salt, stir and simmer for another 5 minutes. Pour into serving bowls and chill. Sprinkle with ground cinnamon and top with chopped pistachios, flaked almonds or desiccated coconut (all optional). Serves 4 Adapted from Middle Eastern Vegetarian Cookery by David Scott Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 sounds delicious Judy - christie_0131 Friday, October 17, 2008 7:25 PM Turkish Rosewater Rice Pudding (vegan) In Istanbul in Turkey I had my all-time favourite rice pudding which was flavoured with rosewater and served chilled. I hunted through all of my Middle Eastern cookbooks and found this recipe which was a very good substitute. I'm already looking forward to having another bowl of it for breakfast. Of course non-vegans could use dairy milk in this recipe. Christie Turkish Rosewater Rice Pudding 225 ml (8 fl oz) water 725 ml (1 1.4 pt) non-dairy milk (I used oat milk) 3 Tbsp sugar 100g (4 oz) rice 1 Tbsp rosewater or orange flower water (optional but yummy) pinch of salt Cinnamon, pistachios, flaked almonds (optional) Put water, non-dairy milk and sugar in a heavy pan, bring to the boil. Add rice, turn down the heat, cover and simmer for 25 minutes. Add rosewater and salt, stir and simmer for another 5 minutes. Pour into serving bowls and chill. Sprinkle with ground cinnamon and top with chopped pistachios, flaked almonds or desiccated coconut (all optional). Serves 4 Adapted from Middle Eastern Vegetarian Cookery by David Scott Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2008 Report Share Posted October 29, 2008 what is oat milk, this is the second or third time I have seen it mentioned. Barb --- On Fri, 10/17/08, christie_0131 <christie0131 wrote: christie_0131 <christie0131 Turkish Rosewater Rice Pudding (vegan) Friday, October 17, 2008, 8:25 PM In Istanbul in Turkey I had my all-time favourite rice pudding which was flavoured with rosewater and served chilled. I hunted through all of my Middle Eastern cookbooks and found this recipe which was a very good substitute. I'm already looking forward to having another bowl of it for breakfast. Of course non-vegans could use dairy milk in this recipe. Christie Turkish Rosewater Rice Pudding 225 ml (8 fl oz) water 725 ml (1 1.4 pt) non-dairy milk (I used oat milk) 3 Tbsp sugar 100g (4 oz) rice 1 Tbsp rosewater or orange flower water (optional but yummy) pinch of salt Cinnamon, pistachios, flaked almonds (optional) Put water, non-dairy milk and sugar in a heavy pan, bring to the boil. Add rice, turn down the heat, cover and simmer for 25 minutes. Add rosewater and salt, stir and simmer for another 5 minutes. Pour into serving bowls and chill. Sprinkle with ground cinnamon and top with chopped pistachios, flaked almonds or desiccated coconut (all optional). Serves 4 Adapted from Middle Eastern Vegetarian Cookery by David Scott Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2008 Report Share Posted November 9, 2008 Sorry for the late reply, Barb - I've been away and am just catching up with all the mail. Over here in the UK, oat milk is available at health food stores and large supermarkets. I've never tried making it myself but I'm sure you could make it as Donna suggests. Almond milk would also be really great in this recipe. Christie from Edinburgh , Barb <tigger_twins wrote: > > what is oat milk, this is the second or third time I have seen it mentioned. > > Barb Quote Link to comment Share on other sites More sharing options...
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