Semolina

• 2 cups whole milk
• 1/2 cup heavy cream
• 2/3 cup semolina (pasta flour)
• 1/3 cup plus 1 tbsp sugar
• 3 tbsp rose water
• 4 tsp raspberry jam, to serve
• 1 tbsp boiling water

1. Bring the milk and cream to a boil over medium heat in a medium saucepan.
2. Whisk in the semolina in a steady stream, then the sugar.
3. Bring to a boil then reduce the heat.
4. Simmer, whisking often, for 34 minutes, until very thick.
5. Remove from the heat.
6. Whisk in the rosewater.
7. If desired, thin the pudding with more milk.
8. Divide among 4 dessert cups.
9. Mix the jam with the boiling water and drizzle over each pudding.
10. Serve warm.
11. Variation
12. Baked Semolina
13. At the end of step 2, transfer the mixture to a buttered baking dish.
14. Bake in a 350F (175C) oven for 30 minutes, or until lightly browned.

milk, heavy cream, sugar, water, raspberry, boiling water

Taken from www.cookstr.com/recipes/semolina (may not work)