Sutlach Sharapli (Rice Pudding W/White Wine) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I recently ran across this recipe by Irfan Orga from Cooking the Middle East Way . I admit it is rich & a bit labor-intensive, but I found the prep & likely outcome intriguing. I hope you will as well. Enjoy. (Time does not include time for mixtures to cool, rest or chill under refrigeration at various stages of the prep). Ingredients:
1/2 cup white rice (uncooked, but rinsed) |
1 1/4 cups milk |
1 1/4 cups light cream |
2 tablespoons butter |
3/4 cup raisins |
3 tablespoons fine sugar |
1 pinch salt |
2 eggs (lightly beaten) |
3/4 cup almonds (blanched & ground) |
3/4 cup granulated sugar |
2/3 cup dry white wine |
1 cup heavy cream |
Directions:
1. Preheat oven to 350°F (180°C).
2. In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
3. Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
4. Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
5. Add beaten eggs + ground almonds & stir thoroughly.
6. Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
7. Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
8. Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
9. Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.
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