Ground-Rice Pudding (Mehallabia) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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. Ingredients:
1/3 cup raisins |
2 tablespoons hot water |
1 1/8 cups uncooked long-grain white rice |
3/4 cup sugar |
3 tablespoons cornstarch |
3 1/2 cups hot milk (140 f) |
1 teaspoon vanilla |
2 tablespoons chopped pistachios |
2 teaspoons rose water (can use a sprinkle of cinnamon instead) |
Directions:
1. In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high.
2. 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. Preheat oven to 400ºF. Butter a 9-inch baking dish; set aside.
4. Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish.
5. Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
6. Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.
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