Best Egyptian Rice Pudding Recipes

RICE PUDDING WITH LEMON JUICE AND CARAMELIZED ONION (EGYPTIAN KISHK)

Rice Pudding with Lemon Juice and Caramelized Onion (Egyptian Kishk) image

Easy and tasty savory rice side dish with lemon and caramelized onion. Eat with salad and meat or chicken. It can be served hot or room temperature.

Provided by annooj

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

4 cups chicken broth
2 tablespoons white rice, or more to taste
1 tablespoon butter
⅓ cup sunflower seed oil
2 onions, chopped
1 (6 ounce) container plain yogurt
2 tablespoons lemon juice
salt to taste
2 tablespoons all-purpose flour
1 tablespoon toasted pine nuts, or to taste

Steps:

Heat broth in a saucepan over medium heat; add rice and simmer until rice is slightly tender, 10 to 12 minutes.
Heat butter and oil in a skillet over medium heat; cook onions in the hot butter-oil mixture, stirring constantly, until onions are golden brown, 15 to 20 minutes. Reserve about 1 tablespoon caramelized onions for garnish; spoon the remaining caramelized onions into the simmering broth.
Mix yogurt, lemon juice, and salt in a bowl; whisk flour into yogurt mixture until smooth. Blend yogurt mixture and 1 cup broth (free of onion and rice) in a blender until smooth.
Pour blended yogurt mixture into simmering broth; bring to a boil. Reduce heat and simmer until flavors have blended, 2 to 3 minutes.
Garnish with reserved caramelized onion and toasted pine nuts.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 16.7 g, Cholesterol 10.2 mg, Fat 22.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.2 g, Sodium 52.6 mg, Sugar 5.6 g

EGYPTIAN RICE PUDDING

Egyptian Rice Pudding image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3/4 cup rice flour
3/4 cup sugar
6 cups milk
2 pods whole green cardamom, lightly crushed
Pinch saffron threads
3 tablespoons rose water
Chopped pistachios, to garnish

Steps:

Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.

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