Egyptian Rice Pudding Food

EGYPTIAN RICE

Steps:

• Soak the rice in water with a pinch of salt for about 20-30 minutes, then rinse thoroughly until water runs clear. Set rinsed rice aside.
• Heat the oil in a large saucepan over medium high heat. Once hot, add the vermicelli and toast for 2-3 minutes until golden brown. Watch carefully as vermicelli can burn easily.
• Once vermicelli has toasted, add the rinsed rice, stir to combine the rice and vermicelli together and toast until the rice turns opaque, a couple minutes, stirring throughout.
• Add the water to the top of the rice. It should just cover the rice by about 1/2 inch or so, if you need to you can add another splash of water. Add the salt, and stir again.
• Bring the rice water mixture to a boil, then reduce heat to low and simmer covered for 15-20 minutes or until all the water is absorbed.
• Once rice has cooked through and water is absorbed, remove from the heat but leave covered for another 10 minutes. After 10 minutes, remove the lid, and fluff the rice with a fork and serve.

MAHALABIA (EGYPTIAN MILK PUDDING)

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.

EGYPTIAN RICE PUDDING

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.

WORLD'S BEST RICE PUDDING

Steps:

• Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
• Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.

EGYPTIAN RICE PUDDING

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.

EGYPTIAN MILK PUDDING (MIHALLABIYA)

Steps:

• Add ground rice to 1 cup of milk.
• Dissolve sugar in the remaining milk and bring to a boil.
• Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
• Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Sprinkle top with nuts.

MOROCCAN RICE PUDDING

Steps:

• Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
• Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
• Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
• Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.

THE PERFECT EGYPTIAN RICE WITH VERMICELLI

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.

RICE PUDDING

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.