Iraqi Halwa Of Toasted Rice Flour Halawat Timman Gluten Free Recipes

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IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)



Iraqi Halwa of Toasted Rice Flour (Halawat Timman) (Gluten Free) image

This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.

Provided by UmmBinat

Categories     Dessert

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1/2 cup white sugar
2 1/2 cups water
1 1/2 tablespoons butter
1/2 cup rice flour
1/2 teaspoon freshly ground cardamom
1/2 tablespoon rose water (I prefer Iranian, rose waters vary greatly in quality)
hand full slivered almonds, toasted in a dry pan
1/2-1 teaspoon crushed pistachio nut, to almost a powder (optional)

Steps:

  • Dissolve white sugar and water in a pot and boil for 5 minutes.
  • In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
  • Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
  • Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
  • Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
  • Enjoy!

TOASTED RICE



Toasted Rice image

Make and share this Toasted Rice recipe from Food.com.

Provided by RedVinoGirl

Categories     Long Grain Rice

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter
2 cups converted rice
1 teaspoon salt
1/2 teaspoon pepper
2 cups low sodium chicken broth
2 cups water
2 scallions, chopped
2 tablespoons parsley, chopped

Steps:

  • Melt 4 tablespoons butter in a pot over medium-high heat.
  • Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes.
  • Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.
  • Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

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