my jerusalem kitchen

So, this was my first rice pudding ever and I am a HUGE fan, mainly because it was so easy a four-year-old could do it (if you were a totally reckless parent and let your child use a stove). It was done in about 12 minutes and was so refreshing it almost felt like health food.

Fereni is served on various occasions, but often eaten warm to soothe a sore throat. Apparently, this is commonly served to infants and young children, but this is definitely not baby food. Like I’ve said before though, if children request it, you know it’s good. It’s very soft, simple and you don’t feel like you went overboard on a dessert afterward. Give it a try!

Recipe found here

Serves 2 people comfortably and 4 stuffed people who don’t want too much dessert

What you need:

2 cups soymilk (or any milk, this is just what I had at home)

2 heaping tblsp of rice flour

1 tsp rose water (or if you have pure rosewater, 1-2 drops)

3 tblsp white sugar

cinnamon and pistachio for garnish

How to do it:

Heat the milk over a low flame and add the sugar, rice flour and rose water. Combine well until the sugar and flour are completely dissolved. Stir continuously until the pudding thickens. Gradually increase the heat for about five minutes and then arrive at a boil. Let boil while constantly stirring. You’ll wonder why it’s not working yet and think you messed up until suddenly it’s like POW! and the mixture thickens. Stir while it boils and thickens until it’s really thick (about 10-12 minutes). If you find you’re having troubles and it’s not really thickening, add a little more rice flour. Top with pistachio and cinnamon and serve warm or chilled. Enjoy!