Egyptianricepudding Recipes

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MAHALABIA (EGYPTIAN MILK PUDDING)

Mahalabia is a popular dessert in Egypt and other Middle Eastern countries. This rich version features both milk and heavy cream.

Provided by Olaahmed

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 1h50m

Yield 4

Number Of Ingredients 6



Mahalabia (Egyptian Milk Pudding) image

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.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 21.4 g, Cholesterol 91.3 mg, Fat 24.4 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 15.2 g, Sodium 72.9 mg, Sugar 15.1 g

2 cups milk
1 cup heavy cream
3 tablespoons white sugar
2 teaspoons vanilla sugar
4 teaspoons cornstarch, or more as needed
¼ teaspoon ground cinnamon, or to taste

EGYPTIAN BREAD PUDDING RECIPE BY TASTY

This Egyptian bread pudding, known as Om Ali, features puff pastry cookies nestled between layers of nuts and golden raisins. It's then topped with a sweet mascarpone cheese for a decadent, creamy, and crunchy dessert!

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h17m

Yield 12 servings

Number Of Ingredients 16



Egyptian Bread Pudding Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10-15 minutes.
  • While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl.
  • In a medium bowl, stir together ¾ cup golden raisins (120 G), ¾ cup pistachios (95 G), the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute.
  • Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter.
  • Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture.
  • Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds.
  • Bake the bread pudding for 25 minutes, then broil for 2-3 minutes, until the top is crisp, golden brown, and bubbling.
  • Let rest for 20-30 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 596 calories, Carbohydrate 63 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, Sugar 39 grams

3 ¾ cups whole milk
½ cup heavy cream
½ cup sugar
½ teaspoon kosher salt
1 tablespoon whole cardamom pods
1 teaspoon whole clove
2 whole cinnamon sticks
3 orange peels, large strips
1 lb store bought mini palmiers, divided
1 cup golden raisin, divided
1 cup shelled pistachios, toasted and chopped, divided
¾ cup hazelnuts, toasted and chopped
¾ cup unsweetened flaked coconut
¾ cup slivered almonds, divided
unsalted butter, for greasing
½ cup mascarpone

EGYPTIAN RICE PUDDING

Make and share this Egyptian Rice Pudding recipe from Food.com.

Provided by M D A

Categories     Dessert

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 7



Egyptian Rice Pudding image

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.

Nutrition Facts : Calories 325.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 52.2, Fiber 0.5, Sugar 25, Protein 9.2

3/4 cup rice flour
3/4 cup sugar
6 cups milk
2 whole green cardamom pods, lightly crushed
1 pinch saffron thread
3 tablespoons rose water
chopped pistachios, to garnish

EGYPTIAN RICE PUDDING

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 7



Egyptian Rice Pudding image

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.

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

WORLD'S BEST RICE PUDDING

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 6 servings

Number Of Ingredients 8



World's Best Rice Pudding image

Steps:

  • Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
  • Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.

2 tablespoons unsalted butter
1/2 cup medium or short grain white rice
4 cups milk
Pinch salt
Scant 1/2 cup sugar
1 teaspoon vanilla
2/3 cup dried cranberries
Variations: 1/2 cup heavy cream or 1/2 cup dark brown sugar mixed with 2 tablespoons butter

RICE PUDDING

Categories     Milk/Cream     Rice     Dessert     Vegetarian     Almond     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7



Rice Pudding image

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.

1/2 cup arborio rice
3 cups cold milk
1 1/2 cups sugar
2 tablespoons cornstarch
1 tablespoon rosewater (available at specialty foods shops)
1 cup chopped almonds
2 teaspoons ground cinnamon

EGYPTIAN ORANGE PUDDING

A very refreshing dessert which is lovely in summer. It's very popular with children, is very light and suitable after a substantial main course. We enjoy it with the orange flower water and the cinnamon, although it is just as wonderful served plain. Serve this pudding chilled.

Provided by Scots LassCairo

Categories     Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6



Egyptian Orange Pudding image

Steps:

  • Heat the orange juice and the semolina flour until the mixture thickens.
  • Add the grated orange rind and the sugar to the mixture. Add the orange flower water.
  • Bring to the boil and pour into individual glass serving dishes.
  • Chill for two hours in refrigerator.
  • Before serving, decorate each serving with a sprinkling of ground cinnamon and an orange segment.
  • Enjoy!

Nutrition Facts : Calories 179.7, Fat 0.5, SaturatedFat 0.1, Sodium 2, Carbohydrate 41.5, Fiber 0.9, Sugar 28.6, Protein 2.9

750 ml fresh orange juice
50 g semolina flour
50 g caster sugar
1 orange, rind of, grated and cut into segments
1/2-1 teaspoon orange flower water
ground cinnamon, to sprinkle

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