Mediterranean Rice Pudding Food

EASY MIDDLE EASTERN RICE PUDDING RECIPE

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!

MEDITERRANEAN RICE

Steps:

• Heat oil & saute onion & garlic until tender, stir in rice.
• Add boiling water until pan is 3/4 full. Bring to boil, stirring.
• Stir in stock & rapid boil for 10-12 mins or until tender, drain well.
• Return to pan adding lemon rind, parsley & pepper, toss well to combine.

RICE PUDDING

Steps:

• Bring rice, water and salt to a boil over med-high heat.
• Simmer covered until water has been absorbed (approximately 15 minutes).
• Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
• The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
• DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
• Remove from heat and stir in vanilla.
• Turn into a bowl or cups.
• You can sprinkle cinnamon on the top if you like.
• COVER with plastic wrap directly on surface "IF" you don't want a skin.
• COOL.

MAYA-MEDITERRANEAN CHOCOLATE RICE PUDDING: ARROZ CON LECHE Y CHOCOLATE

Steps:

• To finish:
• Place the achiote in a medium-sized saucepan, cover with 2 quarts water, and bring to a gentle boil. Simmer, uncovered, for 5 minutes. Strain through a fine mesh sieve into a bowl; reserve the liquid. You can save the achiote seeds and grind them to use in a seasoning mix, or steep them in the liquid for another recipe.
• Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.
• Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft, about 20 to 25 minutes.;
• FOR THE RICE:
• Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft.;
• TO FINISH:
• Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.