How to Make Yummy Knefe / knafe with rice pudding filling

How to Make Yummy Knefe / knafe with rice pudding filling Delicious, fresh and tasty.

Knefe / knafe with rice pudding filling. Making rice pudding from leftover rice really doesn't require a recipe, as long as you follow the basic one-to-one ratio. Learn how to make a Classic Rice Pudding recipe! Rice pudding: the detail that changes everything (Testing France top pastry chef recipe).

If you're using extract, stir it in now.

Cover (if you want to avoid a skin.

A wide variety of rice knife options are available to you, such as metal type, feature, and certification.

You can cook Knefe / knafe with rice pudding filling using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Knefe / knafe with rice pudding filling

1. You need of rice pudding filling.

2. Prepare 3/4 cup of rice flour.

3. You need 5 cup of whole milk.

4. Prepare 3/4 of heavy cream.

5. You need 4 tbsp of sugar.

6. Prepare of pastry.

7. It’s 1 lb of shredded phyllo (called: kataifi or kunefe or Burma pastry)you can find it in any arab food store.

8. It’s 3 stick of of high quality or clarified butter. It's important to buy a very good tasting butter since this will give the exquisite flavor to the pastry.

9. You need of Syrup.

10. Prepare 1 1/2 cup of sugar.

11. It’s 1 1/2 cup of water.

12. You need 1/2 of lime juice.

13. It’s of Topping.

14. It’s 3/4 cup of finely chopped unsalted pistachos.

The fun part of prepping for this Eight Treasure Rice Pudding is that there are eight treasures needed for decoration and you can chose whatever you like!

Baked Rice Pudding is a popular dessert made in western countries with leftover rice.

Cooked rice is mixed with a custard made of milk, eggs, sugar and other flavourings like cinnamon powder, vanilla extract, raisins and nuts.

It is then baked until set and served warm.

Knefe / knafe with rice pudding filling instructions

1. Preheat the oven to 200 C..

2. In a bowl mix the rice flour with 1 cup of milk stir until the flour is dissolved. Bring the rest of the milk to boil on high heat and then add the dissolved rice flour stirring constantly. When the mixture begins to boil lower de heat to medium and add 4 tablespoons of sugar stirring occasionally without scraping the edges to prevent lifting burnt and thick edges. When the mixs thickens between Greek yougurt and pudding consistency turn off the heat let it cool and then add 3/4 cup of good quality heavy cream..

3. Melt the butter in the microwave. In a 40 x 27 cm Pyrex extend one layer of Burma pastry separating the strings and brush it with the melted butter..

4. Empty the rice pudding over the pastry and spread evenly.

5. On top of the rice pudding add the rest of the burma little by little brushing with melted butter each layer carefully without pushing until to run out of the pastry..

6. Put the pyrex on the oven for 30 to 45 min or until top looks gold and crispy. Mean while In a pan over low heat mix the sugar and water mix until sugar is dissolved set apart. Once cold add half lime juice..

7. This tastes better right outside the oven. Cut in squares or diamonds Drizzle evenly the pistachos. Once each serving is plated add 2 tbs or more of syrup on top the cake..

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