Rice Flour Cream
A silky, molded dessert pudding crafted from fine rice flour and fresh milk, enriched with egg yolks for a luxurious texture. This traditional Parsi delicacy is lightly sweetened, infused with aromatic rose water, and set until firm for an elegant presentation. Best served chilled with a side of fruit jelly, jam, or custard for a delightful contrast of flavors.
Ingredients
- 2 cups Whole milk (Originally '0.5 seer'. Divided use (1 cup for mixing, 1 cup for boiling).)
- 4 ounces Rice flour (Originally '0.25 ratal' (1/4 lb). Use fine quality rice flour.)
- 2 ounces Sugar (Originally '5 tolas'. Approx 1/4 cup.)
- 7 yolks Egg yolks (From fresh eggs.)
- 2 whites Egg whites (Beaten to stiff peaks.)
- 2 teaspoons Rose water (Or a few drops of rose essence.)
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Instructions
- 1In a heavy-bottomed saucepan, combine the rice flour, sugar, and 1 cup (half) of the milk. Mix thoroughly until perfectly smooth and free of lumps.
- 2In a small bowl, beat the egg yolks well with a fork. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold both the beaten yolks and the stiff whites into the flour mixture, ensuring everything is well combined without any lumps.
- 3Bring the remaining 1 cup of milk to a rolling boil. Gradually pour the boiling milk into the flour and egg mixture while stirring constantly. Place the saucepan on low heat and cook for about 5 minutes, stirring continuously, until the mixture thickens significantly.
- 4Remove the mixture from the heat and stir in the rose water. Pour the hot cream into a wet mold. Place in the refrigerator (or on ice) to chill until completely set and firm.
- 5Once set, unmold the cream onto a serving dish. Serve with thin custard, jelly, jam, or fruit preserves (murabba).
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