4 3/4 cups of milk
2/3 cup of white rice
1/2 cup of rosewater jelly
1/3 cup of coconut milk
1 tablespoon of unflavored gelatin
1 teaspoon of vanilla extract
Rosewater Syrup
1/3 cup of rosewater jelly
3 tablespoons of water
2 tablespoons of unsalted butter
2 (tablespoon) of cognac 1/2 tablespoon of lemon juice
Accessory
Form a hole in the middle with an 18 cm diameter
4 3/4 cups of milk
2/3 cup of white rice
1/2 cup of rosewater jelly
1/3 cup of coconut milk
1 tablespoon of unflavored gelatin
1 teaspoon of vanilla extract
Rosewater Syrup
1/3 cup of rosewater jelly
3 tablespoons of water
2 tablespoons of unsalted butter
2 (tablespoon) of cognac 1/2 tablespoon of lemon juice
Accessory
Form a hole in the middle with an 18 cm diameter
1 Mix the rice with four and a half cups of milk
Heat it, cover it, and cook it
When it starts to boil, reduce heat and stir occasionally until it's smooth
2 Place the jelly in a bowl
Sprinkle gelatin on top
Stir and let it sit for a few minutes
Add the hot rice and mix well to dissolve gelatin
Add vanilla extract and remaining milk
Mix well
3 Place it over a larger bowl filled with ice, and let it cool for 15 minutes
Add coconut milk
Mix well and refrigerate for two hours or until firm
Rosewater Syrup
In a saucepan, mix the jelly, butter, water, and lemon juice
Let it boil and cook over low heat for 10 minutes, stirring occasionally
Remove from heat and add cognac
Cover and refrigerate for at least two hours
Serve over the pudding.
