Rice Pudding (ruz bi haleeb) |
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Written by Noor
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Really good comfort food! Creamy and so good, we eat it for breakfast or dessert and it even makes a very nutritious food for older babies.
Ingredients:
10 cups water
3 cups full-fat milk powder
1 cup short-grain rice (uncooked)
1 cup sugar
3 whole cardamom pods
1 large cinnamon stick
1 1/2 teaspoon vanilla extract
1 teaspoon orange blossom water-optional
Preparation:
- Whisk milk powder and water together, or just use 10 cups whole, fresh milk.
- Add sugar, rice, cardamom, cinnamon stick and bring to a boil over medium-high heat and keep stirring every other minute.
- After it boils, lower the heat to medium.
- You have to give it a good stir every couple of minutes so it doesn't stick and burn on the bottom and it should keep at a nice slow boil, if it stops boiling, raise the temp a little.
- Cook for about 45 more minutes or until it has a thick gravy consistency.
- It will thicken a lot as it cools.
- Remove the cardamom and cinnamon and stir in the vanilla and orange blossom water (some also like to use rose water instead) and ladle into individual bowls.
- Garnish w/raisinsand let it cool a little on the counter before covering with plastic wrap and chilling in the refrigerator.
- It will keep at least a week in the fridge.
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