Milk Rice with Rose Water and Cinnamon

Ingredients

• 250 ml milk
• 150 ml coconut milk
• 1 cinnamon stick
• 80 g rice pudding grains
• 50 g sugar
• 2 Eggs
• 2 tbsp rose water
• 50 g chopped almond kernels
• 1 pinch Ground cinnamon
• bio rose petals (for garnish)

Instructions

1. 1.

   Take 4 tablespoons from the milk. Bring the remaining milk with coconut milk and cinnamon to a boil. Add the rice and sugar, cover and simmer for about 40 minutes over low heat until the rice is tender. Remove from heat and discard the cinnamon stick. Separate the eggs. Whisk the yolks with the reserved milk and stir into the still hot rice.

2. 2.

   Let cool while stirring occasionally. Beat the egg whites until stiff and fold them into the cooled rice. Add rose water and 3 tablespoons of almonds, mixing well. Divide into serving bowls and sprinkle with cinnamon, rose petals, and remaining almonds before serving.