Katehiraniansimplerice Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely.
• Reduce the oven temperature to 300 degrees F.
• Place the pistachios, cinnamon and cloves in a food processor and process until the nuts are chunky and uniform in size. Do not over process. Reserve half of the nuts for a later use.
• Sprinkle the first half of the nuts over the baked pastry; spread most of the nuts towards the edges of the pan and fade to a light coating in the center of the pan. This will create a nice crust on the back of each piece when the dessert is cut and served.
• In a large mixing bowl mix together the ricotta, cream, sugar and vanilla with a large spoon. In a stand mixer fitted with a whisk attachment or by hand with a whisk, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture with a spatula or rubber scraper. Pour the mixture into the pan over the nuts. Sprinkle the remaining nuts on top of the ricotta mixture similar to the first time, with most of the nuts on the outer edge and fade to lightly coat the center. Spread the remaining sheet of kataifi on top of the cake, covering the entire surface.
• Bake until golden brown and the cake is set, 1 hour 30 minutes.
• Cool the cake completely.
• Pour the hot Citrus Syrup over the cooled cake, then cut and serve.
• Place the sugar, lemon juice, lemon zest and orange zest in a medium saucepan set over medium-high heat. Bring to a boil then lower the heat to medium-low and simmer until the mixture achieves a syrup consistency, 20 minutes.

Steps:

• Wash three cups of rice with plain water twice and drain the water.
• Pour rice into a non-stick pan.
• Add five cups of water, four spoons of oil and salt, and mix.
• Bring the water to a boil over high temperature.
• Let the water boil until water level sinks to just below rice level.
• Cover the pan, and cook over low temperature for about half an hour.

Steps:

• Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander. If using American long-grain rice, do not wash, and reduce the water to 4½ cups instead of 5½ cups.
• In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt.
• Bring to a boil over high heat (this takes about 5 minutes), then reduce heat to medium and simmer, uncovered, for 15 to 20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes.
• Drizzle the oil over the rice. Cover the pot tightly and steam for 15 minutes over low heat. Keep warm until ready to serve.
• Just before serving, uncover the rice and fluff gently with a fork.