Desserts > Middle Eastern Recipes > Mehallabia >
Mehallabia
Egyptian rice pudding
1/3 C raisins
2 TBS hot water
1 C uncooked long-grain white rice
3/4 C granulated sugar
3 TBS cornstarch
3-1/2 C hot milk
1 tsp. vanilla extract
2 TBS shelled pistachio nuts, chopped
2 tsp. rose water
Sprinkle of cinnamon
In a small bowl, soak raisins in hot water. In a food processor or blender, process the uncooked rice for about five minutes. In a medium saucepan, combine sugar, ground rice and cornstarch. Stirring constantly over medium heat, gradually add milk; continue stirring until mixture is slightly thickened. Simmer for about fifteen minutes. Preheat oven to 400-degrees F. Grease a 9-inch baking dish; set aside. Drain raisins; stir into milk mixture with vanilla and chopped pistachio nuts. Pour mixture into greased baking dish; bake for forty to forty-five minutes or until a brown crust forms. Stir crust into pudding; set aside to cool. Sprinkle pudding with rose water and ground cinnamon. Serve warm with cream, or chill in the refrigerator for three to four hours before serving.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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