'2/3 cup white rice'
'4 3/4 cups milk'
'1/2 cup rose syrup'
'1 tablespoon unflavored gelatin'
'1 teaspoon vanilla extract'
'1/3 cup coconut milk'
For the Rosewater Sauce:
'1/3 cup rose syrup'
'2 tablespoons confectioners' sugar'
'3 tablespoons water'
'1/2 tablespoon lemon juice'
'2 tablespoons brandy'
'2/3 cup white rice'
'4 3/4 cups milk'
'1/2 cup rose syrup'
'1 tablespoon unflavored gelatin'
'1 teaspoon vanilla extract'
'1/3 cup coconut milk'
For the Rosewater Sauce:
'1/3 cup rose syrup'
'2 tablespoons confectioners' sugar'
'3 tablespoons water'
'1/2 tablespoon lemon juice'
'2 tablespoons brandy'
Mix rice with 4 1/2 cups of milk
Bring to a boil, cover, and cook
When it starts to simmer, reduce heat and stir occasionally until creamy
Place gelatin in a bowl
Dust with unflavored gelatin
Mix well and let it rest for a few minutes
Mix with warm rice and stir well to dissolve gelatin
Add vanilla extract and remaining milk
Stir well
Place over a larger bowl filled with ice and let it cool for 15 minutes
Add coconut milk
Mix well and pour into a mold of 18 cm diameter and refrigerate until firm (about 2 hours)
While this is chilling, prepare the Rosewater Sauce: In a pan, mix rose syrup, confectioners' sugar, water, and lemon juice
Bring to a boil and cook slowly for 10 minutes, stirring occasionally
Remove from heat and add brandy
Cover and refrigerate until serving time
Serves 12 portions
Note: For a party of 30 people, prepare 3 recipes.
