Ingredients
-
1/3
-
2
-
1 1/8
-
3/4
-
3
-
3 1/2
-
1
-
2
-
2
-
-
-
-
-
-
Directions
Ground-Rice Pudding (Mehallabia), Posted for the Zaar World Tour 2006-Egypt From the Best of International Cooking cookbook I haven’t had the opportunity to try this recipe yet The surface crust on this pudding is stirred into the pudding giving it a delicate caramel flavor Note: Prep time doesn’t include refrigeration time , Made for your Football Pool win – I know this recipe is cultural to another country & its flavor is excellent, but I must admit I’m torn over prep, cook time & textural issues The grd rice process is fiddly, but I mgd using my immersion blender & a lrg wide-mouth jar Cook time was guesswork The brown surface described was about half complete @ 45 min, so I took the pudding from the oven to cool Sadly it was over-cooked, dry & all the solids had settled to the bottom leaving a custard-like top (the best part) I was inclined to rate the recipe 3*, but settled on 4* since some of my methods/decisions may have played a role Thx for sharing this recipe & a pic will post later today
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Steps
|
1
Done
|
In a Small Bowl, Soak Raisins in Hot Water. in a Blender, Process Rice 5 Minutes on High. |
|
2
Done
|
in a Medium Saucepan, Combine Sugar, Ground Rice and Cornstarch. Stirring Constantly Over Medium Heat, Gradually Add Milk; Continue Stirring Until Slightly Thickened. Simmer 15 Minutes. |
|
3
Done
|
Preheat Oven to 400f. Butter a 9-Inch Baking Dish; Set Aside. |
|
4
Done
|
Drain and Dry Raisins. Stir Soaked Raisins, Vanilla, and Pistachios Into Pudding. Pour Into Buttered Dish. |
|
5
Done
|
Bake 40 to 45 Minutes or Until a Brown Crust Forms. Stir Crust Into Pudding; Set Aside to Cool. |
|
6
Done
|
Sprinkle Pudding With Rose Water or Ground Cinnamon. Serve Warm With Half and Half or, Refrigerate 3 to 4 Hours Before Serving. |
