Egyptian Rice Pudding Recipes

Steps:

• Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
• Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
• Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
• Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.

Steps:

• Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
• Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

Steps:

• Add ground rice to 1 cup of milk.
• Dissolve sugar in the remaining milk and bring to a boil.
• Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
• Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Sprinkle top with nuts.

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.

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.

Steps:

• Preheat the oven to 385 degrees F.
• Whisk together the milk, salt and egg yolks. Combine the rice and milk mixture in a medium clay bram or 4-quart Dutch oven.
• Distribute the butter in thin shavings over the surface. Place the bram on a baking sheet as a safeguard from spills. Cover with foil and bake for 30 minutes. Uncover and bake until a rich, golden brown crust has formed on the top and perimeter of the rice, about 1 hour more. Most of the milk should have been absorbed. Allow to sit at room temperature for 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees.
• Unroll pastry sheets and place on greased baking sheets and bake for 15 minutes.
• Do not turn off oven.
• In a bowl break pastry into small pieces(1-2 inches), add nuts and coconut, mix well.
• Place nuts and bread in greased 9x12 baking dish.
• In a saucepan heat milk,vanilla and water on medium heat. Cook 3-5 minutes.
• Remove from heat and allow to cool.
• Pour milk over pastry/nut mixture.
• Pour cream on top and bake uncovered for 15 minutes.
• Serve warm and enjoy.

Steps:

• Beat eggs.
• Add milk, sugar, rice, eggs, butter, vanilla and salt to the eggs.
• Pour into buttered baking dish; sprinkle with cinnamon and nutmeg.
• Bake at 350 degrees for 35 minutes or until set.

Steps:

• Brown ground turkey & onion.
• Add remaining ingredients.
• Cover and simmer until rice is done.
• To serve, put on top a dollop of sour cream.
• and sprinkle with toasted slivered almonds.

Steps:

• Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
• Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.

Steps:

• In large saucepan over medium heat, bring 1 cup water to boil. Stir in rice, cover, and return to boil. Lower heat and simmer until water is absorbed, about 10 minutes.
• While rice is cooking, pour milk into large bowl. Whisk in sugar and cornstarch until dissolved. Stir in rosewater. When rice is cooked, raise heat to high, pour milk mixture over, and stir constantly until mixture returns to boil. Lower heat and simmer, stirring occasionally, until rice and milk are incorporated, about 30 minutes. Pour into 4 ramekins or 1 medium-sized glass baking dish and chill, covered, at least 3 hours.
• Sprinkle with almonds and cinnamon just before serving.