Prep 45 mins
Cook 0 mins
This is a great variation on a Eastern European Jewish Dessert or side dish.
- 1⁄2 lb mixed dried fruit (prunes, peaches, pears apricots, raisins)
- 1⁄2 cup brown rice
- 4 tablespoons honey
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 2 cups boiling water
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup water
- Wash fruit in hot water; drain well.
- Combine fruit with rice, honey, seasonings and water.
- Bring to a boil, then reduce heat and simmer slowly until the rice is tender (about 20 minutes). If necessary, add a little water.
- Heat flour over medium heat in a small skillet until light brown, stirring constantly to prevent burning. Stir in butter.
- Slowly add water, stirring constantly. When smooth and thick, add to fruit mixture. Cook until the fruit liquid has thickened.
- Transfer to a casserole; brown lightly under the broiler flame for a few minutes.
- Serve hot as a dessert -- we serve it as a side dish with meat and poultry, also.
After reading the recipe carefully, I opted for Chef Dudo's use of quick-cooking rice, since brown rice, for me, takes quite a bit longer than 20 minutes to cook properly (thought another time I'd like to try partially cooking brown rice before adding it (to cook the final 20 minutes)! Anyway, we were very pleased with the resulting dessert ~ I used the indicated prunes, peaches, pears & apricots (which I always have on hand) & then added an additional 1/2 cup of dried cranberries just 'cause I like them so much! I always enjoy using dried fruits like this & will certainly be keeping this recipe around! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]
This is not the first fruit tzimmes I have made but it is the first with rice. Did not have the problems with the rice as Toni had. Maybe cause I cheated and used quick-cooking rice. Was very pleased that the tzimmes was not overly sweet. Used the thickening but will leave it out next time I make it, the tzimmes is thick enough without it. Thanks for posting.
Followed the directions and ended up with a rather strange concoction. At the end of the 20 minute simmer I had an amazingly good fruit compote with just a hint of honey and cinnamon. The brown rice was still quite raw and britlle. I didn't thicken as the fruit was thick on its own. I loved the fruit but can't figure out what I did wrong. Should the rice be cooked first? Thanks.