2 litres fresh full cream milk
\n1\/2 cup medium grain rice (don\u2019t wash)
\n300 mls thickened cream
\n1 teaspoon powdered miskeh (local arab shop) it\u2019s called \u201cMASTIKA\u201d .
\nuse mortar and pestol ( I used 3 small peices and mashed them) , add a 1\/4 tsp of sugar to help them mash easier . Turn them into a powder like form .
\n1 tbs rose water (arab store )
\n3\/4 cup caster sugar , if you arnt big on sugar add a little less . Taste as you go .
\nCrushed pistachios \/ desiccated coconut for garnish (optional )<\/p>\n
Soak the rice with 1\/2 cup of the milk from the 2L milk your going to use for half hour before commencing .
\nIn a large pot add the remaining milk and pour in the soaked rice and bring to a boil on a high heat , continuously whisking . The is uncovered during the whole 2.5 hour process .
\nWhile whisking add in the miskeh and caster sugar and thickened cream.
\nOnce it comes to a boil , lower the heat a little and keep stirring , after about half hour lower the heat a little more .
\nAt this stage you can stop whisking BUT
\nEvery 5 – 10 mins come back and stir the pot so rice doesn\u2019t stick . Half hour in the temp of stove should be half way from highest heat , by the time it\u2019s been an hour should be lowered more .
\nKeep stirring in the \u201cwhey \u201c that forms on the top do not scrap it off . This is the creaminess .
\nOnce it\u2019s been simmering about 1hour 15 mins temp should be on the absolute lowest heat for the rest of the process. don\u2019t walk away for too long so rice doesn\u2019t stick – continuously check and stir .
\nAgain checking every 5-10 mins and stirring .
\nAfter about 2.5 hours it should be done and ready to pour into bowls or ramekins .
\nAllow to cool on bench , then cover and refrigerate overnight .
\nGarnish and enjoy the next day and Sahten .<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 2 litres fresh full cream milk 1\/2 cup medium grain rice (don\u2019t wash) 300 mls thickened cream 1 teaspoon powdered miskeh (local arab shop) it\u2019s called \u201cMASTIKA\u201d . use mortar and pestol ( I used 3 small peices and mashed them) , add a 1\/4 tsp of sugar to help them mash easier .…<\/span><\/p>\n","protected":false},"author":2,"featured_media":19045,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-19044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/19044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=19044"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/19044\/revisions"}],"predecessor-version":[{"id":20000,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/19044\/revisions\/20000"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/19045"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=19044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=19044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=19044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}