Lebanese Rice Pudding – Maureen Abboud
This Lebanese rice recipe (Rice with milk) Creamy, wealthy and aromatic with flower water. Consolation meals at its most interesting! Get the premium Lebanese flower water here.
Rice pudding has its personal traditions in lots of cultures. Old style rice pudding is a favourite within the South, and a beloved dessert amongst our Greek cousins and all through the Center East and Mediterranean. My mother cherished rice pudding with all her coronary heart! So she typically made Lebanese rice pudding. It was a consolation to her and reminded her a lot of her mom. Now my sister Peggy and I like our rice pudding and make it for its creamy, fragrant style as a lot as we do after we keep in mind consuming Lebanese rice pudding with my mother.
Learn my story about rice pudding right here. (“It’ll calm you down, too.”)
Why you may love this rice pudding recipe
- This sweet as effectively creamy. We eat it heat or chilled and both manner you discover it creamy and satisfying. remedy.
- Plenty of choices. The Lebanese manner with rice pudding is flavored with rose water, orange blossom and/or rose water. However after all, vanilla is a pure for rice pudding. My mother studded the rice pudding with raisins or chopped apricots for additional texture and taste and we find it irresistible.
- it is simple! One skillet, a small pot, a stovetop cooker, and also you’re in for the racing.
Components for making Lebanese rice pudding
Solely considered one of these elements is much less frequent in our pantries: rice! Learn on:
Medium grain rice. This rice lends itself to a creamier finish results of rice pudding. Suppose risotto. On this case the perfect rice to make use of is medium or brief grain rice similar to Arbario. Since we love medium-grain rice for grape leaf rolls and stuffed zucchini, it is most likely the rice within the pantry.
Milk. Any milk you select that has a better fats content material will work simply tremendous. As with yogurt, the upper the fats degree, the creamier the consequence. Entire milk is the perfect!
egg. O richness! Now we’re speaking custard-like rice pudding. Eggs present a scrumptious pudding texture that may’t be achieved with cornstarch alone.
Corn Starch. Sure, texture assist. Though eggs are usually not changed.
spices. For a real Lebanese flavour, use blossom water or rose water. The mix of the 2 may be very good. However only a file. It takes lots of these flavors within the path of fragrances and under no circumstances the best way they’re speculated to style.
pistachio. Sliced to disclose a beautiful inexperienced. The nuts on prime are elective however I take advantage of them as a result of they’re so fairly, particularly once I serve Lebanese rice pudding as dessert for firm. When it is simply Dan and I, we go spoon straight in, no time for toppings!
How one can make Lebanese rice pudding
Straightforward Riz with milk, my love! Only a few steps as follows:
- In a big saucepan, warmth the milk. Add the rice and cook dinner till tender, about half-hour.
- In a small bowl, whisk collectively the eggs, cornstarch, salt, and sugar. We dilute the egg combination by stirring in a number of tablespoons of scorching rice milk. This helps keep away from the scrambled eggs popping out of the pudding by bringing the eggs to the identical temperature because the milk. Pour the egg combination into the rice combination, stirring continually. Simmer till thick.
- Add orange blossom and/or rose water.
Some ideas for making a profitable rice pudding
- Preserve the rice starchy! Don’t rinse it as you’d when making rice for rice pilaf. The added starch is beneficial for including additional thickness to the pudding.
- Stir continually. Milk likes to stay to the underside of the bowl. To maintain this skinny layer from burning or inflicting lumps, stir just about the entire time the pudding is cooking. Contemplate it your arm exercise for the day!!
- Be sure the rice is absolutely cooked. Style the rice about half-hour after it has been cooked in milk. If it is delicate to the chew with out a lot of a delicate texture, it is prepared.
Options and additions to Reese’s Milk
My mother cherished a touch of cinnamon in rice pudding. Attempt it!
Cinnamon is very scrumptious while you add it in, too vanilla to this combine. Vanilla pairs effectively with flower water or can be utilized by itself. Vanilla + Cinnamon has that scrumptious French taste…
Combine dried fruit. Golden raisin? Sure. Chopped dried apricots, dates, and dried cherries are additionally nice mixes. I don’t suggest mixing nuts. These are greatest on prime so they do not soften. We wish crunch with our nuts!
Pistachio substitutes are enjoyable to play with. Use your favourite hazelnut or nut combo.
How one can retailer and serve rice pudding
The rice pudding retains effectively within the fridge for as much as 4 days. Make sure you press a bit of plastic wrap excessive of the sweet, even in case you maintain it in a plastic container. This may stop pores and skin from forming on prime.
Serve the cooled rice pudding chilly, however let it sit for quarter-hour at room temperature till it is delicate. You can too stir in a bit of heat milk to melt the cooled rice pudding earlier than serving.
To reheat cooled rice pudding, pop it within the microwave for a minute, stirring as you go, or on the range, stirring once more as you go. Stir in a bit of heat milk to melt the pudding as wanted.
Extra Lebanese sweets recipes that you just love
Lebanese lived with fruits
Straightforward Lebanese baklava
Konafa with cheese
Grape Butter Cookies
Lebanese rice pudding (Riz pudding)
This pudding might be made as wealthy or gentle as you want. You should utilize low-fat milk, even skim. To thicken the feel, add a bit of heavy cream together with the entire milk (miss 1/2 cup of the entire milk and add 1/2 cup of the heavy cream). Rice pudding is commonly scented with orange blossom water, rose water, or vanilla. Add some raisins or chopped dried apricots after the pudding has cooked, if that sounds good.
- 5 Glasses Pure milk
- 1/3 cup Medium grain rice
- 3 large egg
- 3 tablespoons Corn Starch
- 1/4 small spoon salt
- 1/2 cup granulated sugar
- 1/2 small spoon Orange blossom water
- Finely chopped pistachio for serving
In a medium saucepan, warmth the milk over medium warmth till boiling. Add the rice, cut back warmth, and simmer half-hour, stirring sometimes.
In a small bowl, whisk the eggs, cornstarch, salt, and sugar till easy. We dilute the egg combination by stirring in a number of tablespoons of scorching rice milk. This helps keep away from the scrambled eggs popping out of the pudding by bringing the eggs to the identical temperature because the milk. Pour the egg combination into the rice combination, stirring continually. Simmer till thick.
Take away from warmth and add orange blossom water. Spoon into bowls and prime every with some chopped pistachios. Serve instantly.
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