Mbatan from Sumac by Anas Atassi
Cook the rice with the water in a large saucepan on medium heat for 10 minutes, stirring constantly until the water is absorbed. Add the milk, rose water, sugar and cornflour and cook the rice, sti...
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Ingredients
- 2 tablespoons of water
- 2 teaspoons of cornflour (cornstarch)
- ½ portion of Qamar al-Deen (pine nuts omitted)
- 15 g (¼ cup) of pistachio nuts (finely chopped)
- 50 g (1¾ oz) of cornflour (cornstarch)
- 50 g (1¾ oz) of sugar
- 1 tablespoon of rose water
- 800 ml (28 fl oz) of whole milk
- 400 ml (14 fl oz) of water
- 125 g (4½ oz) of risotto or dessert rice (rinsed)
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