Kadaif Recipe

Cooking Directions

1. 1

   Prepare the Rice

   Rinse the short-grain rice under cold water until the water runs clear. In a pot, combine the rice and water, bring to a boil, then reduce heat and simmer covered for about 20 minutes, or until the rice is tender.

2. 2

   Make the Pudding Base

   In a large saucepan, combine the cooked rice, milk, sugar, vanilla extract, and cardamom powder. Cook over medium heat, stirring frequently until the mixture begins to thicken.

3. 3

   Add Cornstarch

   In a small bowl, mix cornstarch with a few tablespoons of cold milk to create a slurry. Gradually add this mixture into the pudding while stirring continuously until thickened.

4. 4

   Transfer to Clay Pots

   Once thickened, remove the pudding from heat and pour it into clay pots or individual serving dishes. Let it cool to room temperature.

5. 5

   Chill and Serve

   Refrigerate the clay pots for at least 2 hours before serving. Top with chopped pistachios and a sprinkle of cinnamon before serving cold.