Deconstructed Gluten-Free Emirati Aseeda with Cardamom and Ghee

Ingredients

• 1/2 cup Rice Flour
• 1/4 cup Tapioca Starch
• 2 cups Water
• 1/4 cup Sugar
• 1/2 tsp Cardamom Powder
• 2 tbsp Ghee
• 1 tbsp Toasted Sesame Seeds

Instructions

1. 1In a medium saucepan, whisk together the 1/2 cup Rice Flour and the 1/4 cup Tapioca Starch. Add about 1/4 cup of the 2 cups Water to the flour mixture and whisk until a smooth paste forms, with no lumps.
2. 2Gradually whisk in the remaining 1 and 3/4 cups Water until fully combined. Stir in the 1/4 cup Sugar and the 1/2 tsp Cardamom Powder.
3. 3Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once boiling, reduce the heat to low and continue to simmer, stirring continuously, for 15 to 20 minutes, or until the porridge thickens and becomes very smooth.
4. 4The Aseeda is ready when it thickens enough to pull away from the sides of the saucepan as you stir. It should have a smooth, porridge-like consistency.
5. 5Divide the thickened Aseeda evenly among 4 serving bowls. Drizzle each portion with about 1/2 tbsp of Ghee and sprinkle with the 1 tbsp Toasted Sesame Seeds.

Substitutions

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