Middle Eastern 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!

ROSE WATER RICE PUDDING

Steps:

• In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30-40 minutes. Stir in rose water. Refrigerate until chilled, at least 2 hours. Stir in additional cream to reach desired consistency. If desired, top with pomegranate seeds and pistachios.

MIDDLE EASTERN RICE PUDDING

Steps:

• Step 1: Heat the rice and water in a very large pan to the boiling point,then lower the heat and simmer covered until the rice is done and the water is completely absorbed (approx. 15 min.).
• Step 2:Add the milk and stir to incorporate paying particular attention to scraping all the rice from the bottom of the pan.Bring to a simmer and cook stirring periodically until mixture becomes thick and creamy.
• Step 3:Add the sugar and orange-blossom water.The consistency will become more liquidy as a result,so continue cooking and stirring for another 5-10 minutes until it is thick and creamy once more.
• Step 4: Remove from heat and carefully pour into serving cups.Serve warm or cold.Garnish with cinnamon and chopped nuts.
• Note:If going to serve cold ,let it cool in the serving cups for a few minutes ,then cover with a plastic wrap and refrigerate.

BAKED PUMPKIN RICE PUDDING

Steps:

• Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
• Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
• Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.

MUHALLABIA (GROUND RICE PUDDING)

Steps:

• Using a little of the milk, mix the ground rice and cornflour to a smooth paste.
• Over a medium-low heat, slowly heat the sugar in the rest of the milk.
• Stirring constantly with a wooden spoon, and being careful not to burn the bottom of the pan, add the paste to the milk, and simmer the mixture until it is just off boiling. Keep stirring until the mixture thickens (which it should do in 10-15 minutes).
• Add the rose-water and ground almonds and continue to stir over a low heat; simmer for about 5 minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes.
• Garnish with the nuts ( almonds or pistachios) and nutmeg, then chill for 3-4 hours before serving.

ROZ BEL LABAN, MIDDLE EASTERN RICE PUDDING

Steps:

• In a large saucepan cook rice in water for 15 minutes.
• Add milk, and stir until the mixture becomes thick.
• Add orange blossom water and sugar. Continue stirring until rice is well cooked.
• Stir in the diced dates, do not allow to dissolve.
• Place in individual serving bowls and sprinkle with cinnamon or cardamom. You may also choose to place pudding in large serving dish and sprinkle with cinnamon or cardamom.
• Serve when cooled or chill in refrigerator.