Muhallabia Ground Rice Pudding Food

GROUND-RICE PUDDING (MEHALLABIA)

Steps:

• In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high.
• 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.
• Preheat oven to 400ºF. Butter a 9-inch baking dish; set aside.
• Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish.
• Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
• Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.

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.

RIZSKOCH (HUNGARIAN RICE PUDDING)

Steps:

• Preheat oven to around 200 degrees celsius.
• Grease a cake tin with extra butter and breadcrumbs.
• Boil rice in water and milk mixture until tender.
• Drain well and add lemond rind.
• Add sultanas and mix. Allow to cool.
• Beat egg yolks with sugar and 100 butter until it is a creamy colour.
• Beat egg whites with vanilla sugar.
• Combine with rice and egg yolk mixture.
• Bake in oven for 40-45 minutes or until golden brown and baked through.

MOHALLABIA/MUHALLABIA

Steps:

• Blend the rice powder with some milk to make a smooth runny paste.
• Boil thte rest of the milk with salt and sugar. Blend the rice mixture to this milk and keep stirring till the mixture is boiling and bubbling.
• Simmer on very low heat for 5 minutes continuously stirring to avoid scorching.
• Finish off adding rose water and almond powder.
• Remove from heat and stir occasionally till the mixture has cooled down a bit.
• Now pour this into serving bowls/glasses.
• Chill and serve garnished with whipped cream, coarsely ground pistachios and Cashew nuts, almonds and pomegranate seeds.

TRADITIONAL BRITISH GROUND RICE PUDDING

Steps:

• Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
• Heat milk in a saucepan and sprinkle on the Ground Rice.
• Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
• Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
• Pour into greased bake-proof dish.
• Bake for 25-30 minutes until lightly brown.

GROUND RICE PUDDING

Steps:

• Mix the ground rice with a little milk and prepare a paste.
• Stir this paste into the remaining milk.
• Cook on slow flame in a heavy saucepan until the mixture thickens.
• Add the caster sugar and rose water.
• Stir well.
• Remove from flame.
• Beat the mixture for 5 minutes.
• Rinse out a mould with a little rose water.
• Pour the pudding mixture into it.
• Leave until firmly set and cold.
• Turn out.
• Sprinkle a few drops of rose water and some caster sugar.
• Garnish with chopped pistachios and almonds.

MUHALLABIA, LEBANESE ALMOND CREAM PUDDING

Steps:

• Blend ground rice in a 1/4 cup of milk.
• Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar.
• Stir constantly until the mixture bubbles gently (medium high heat).
• Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth.
• Add rose water.
• Remove from heat and stir occasionally until the mixture cools slightly.
• Pour into a serving bowl and garnish with nuts (optional).