EASY MIDDLE EASTERN RICE PUDDING RECIPE
This easy Middle Eastern rice pudding recipe is a new favorite in my household! It's a basic stove-top rice pudding infused with vanilla, cinnamon, and cloves. Make the garnish or toppings your own, or use honey and crushed nuts like I do. See my step-by-step tutorial!
Provided by The Mediterranean Dish
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat.
- Cool completely and refrigerate for a couple of hours or overnight so that the flavors develop and intensify (if you don't have time, you can proceed from here).
- Remove the milk mixture from the fridge and set in room temperature for a few minutes. Add the rice, sugar and water. Bring the mixture to a boil on high heat, then simmer for 30-40 minutes, stirring regularly.
- As the rice cooks, keep stirring regularly. The rice mixture will dry, add a little water (2 tbsp or so at a time) to help it cook. Continue to stir and add water as needed until the rice cooks completely. The rice mixture should be moist, and the rice should be fully cooked but maintain a little bite.
- Remove from the heat. Stir in the butter and evaporated milk. Carefully remove the cinnamon sticks and cloves, then transfer to small serving bowls or even 3-oz mason jars.
- At this point you can cover and refrigerate until ready to serve.
- When ready, add a little evaporated milk to each bowl to loosen the rice pudding, if you find that it harden in the fridge. Heat briefly in the microwave, then top the rice pudding bowls with a pinch of ground cinnamon, honey, and the crushed nuts. Serve warm or at room temperature. Enjoy!
Nutrition Facts : Calories 383 calories, Sugar 32.6 g, Sodium 120.6 mg, Fat 10.6 g, SaturatedFat 4.5 g, TransFat 0.1 g, Carbohydrate 64.3 g, Fiber 2.1 g, Protein 8.4 g, Cholesterol 18.7 mg
MAHALABIA (EGYPTIAN MILK PUDDING)
Mahalabia is a popular dessert in Egypt and other Middle Eastern countries. This rich version features both milk and heavy cream.
Provided by Olaahmed
Categories World Cuisine Recipes African North African Egyptian
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
- Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 21.4 g, Cholesterol 91.3 mg, Fat 24.4 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 15.2 g, Sodium 72.9 mg, Sugar 15.1 g
EGYPTIAN RICE PUDDING
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.
RICE PUDDING
Categories Milk/Cream Rice Dessert Vegetarian Almond Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- In large saucepan over medium heat, bring 1 cup water to boil. Stir in rice, cover, and return to boil. Lower heat and simmer until water is absorbed, about 10 minutes.
- While rice is cooking, pour milk into large bowl. Whisk in sugar and cornstarch until dissolved. Stir in rosewater. When rice is cooked, raise heat to high, pour milk mixture over, and stir constantly until mixture returns to boil. Lower heat and simmer, stirring occasionally, until rice and milk are incorporated, about 30 minutes. Pour into 4 ramekins or 1 medium-sized glass baking dish and chill, covered, at least 3 hours.
- Sprinkle with almonds and cinnamon just before serving.
THE PERFECT EGYPTIAN RICE WITH VERMICELLI
Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.
Provided by Gamila Salem
Categories Side Dish Rice Side Dish Recipes
Time 36m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
- Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
- Bring water to a boil in a saucepan.
- Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g
EGYPTIAN RICE PUDDING
Make and share this Egyptian Rice Pudding recipe from Food.com.
Provided by M D A
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the rice flour and sugar and add to a saucepan containing the milk.
- Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
- Add cardamom and saffron and continue stirring for 1 more minute.
- Remove from heat, and add rosewater.
- Pour pudding into individual serving glasses and let cool completely.
- Refrigerate for about 2 hours.
- Top surface completely with finely chopped pistachios and serve.
Nutrition Facts : Calories 325.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 52.2, Fiber 0.5, Sugar 25, Protein 9.2
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