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Function
Menu
Arabian
Um- ali
Menu
(Au 4)
Rice pudding
(Au 5)
Weight
Utensil
Range
Temperature
Serves 4
Microwave-
safe bowl
Serves 4
Microwave-
safe bowl
Initial
Room
300g ready made pastry (bake until golden and crispy, and then break crisp
pastry into medium size pieces)
120g sugar
250g milk
60g soaked raisins
60g chopped, roasted almonds
60g chopped, unsalted roasted pistachios
1. Put sugar, cream, milk and starch in a deep and large bowl (about 3l bowl).
2. Don't cover. Place food in the oven and cook.
3. During the cooking, stir several times.
4. After cooking, add the medium sized crisp pastry into the mixture.
And mix well.
5. Pour half the pastry mix in a suitable bowl, sprinkle half the raisins, walnuts,
and almonds on it. Pour the other half of pastry mix, cover with cream and
sprinkle pistachios, almonds, and raisins on top and serve with hot.
Room
250 rice (small grain)
400g sugar
2 tablespoon rose water
pistachio and almond silvers
1. Wash and dry skin. Brush the chicken with oil. Tie its feet with a cotton thread.
2. Place on the heat-proof plate.
3. When beep, drain juice if needed and then turn food over.
4. After cooking, stand covered with aluminum foil for 10 minutes.
24
Instructions
750ml whipping cream
3 tablespoons corn starch
60g chopped walnuts
400ml water
600ml milk
/
teaspoon ground cardamom
1
2
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