Recipe by Bayhill
Posted for the Zaar World Tour 2006-Egypt. From the "Best of International Cooking" cookbook. I haven't had the opportunity to try this recipe yet. The surface crust on this pudding is stirred into the pudding giving it a delicate caramel flavor. Note: Prep time doesn't include refrigeration time.
Top Review by littlemafia
I've made this dish for the first time a couple of years ago , I saw it in the ZWT6 book and I made it for DDs breakfast. Of course,I joined them as well. I made it the previous evening,because when the little one is hungry she's not the waiting type. I used rosewater. A very Middle Eastern tasting pudding. Thanks for sharing.
- 1⁄3 cup raisins
- 2 tablespoons hot water
- 1 1⁄8 cups uncooked long-grain white rice
- 3⁄4 cup sugar
- 3 tablespoons cornstarch
- 3 1⁄2 cups hot milk (140 F)
- 1 teaspoon vanilla
- 2 tablespoons chopped pistachios
- 2 teaspoons rose water (can use a sprinkle of cinnamon instead)
Directions See How It's Made
- In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high.
- In a medium saucepan, combine sugar, ground rice and cornstarch. Stirring constantly over medium heat, gradually add milk; continue stirring until slightly thickened. Simmer 15 minutes.
- Preheat oven to 400ºF. Butter a 9-inch baking dish; set aside.
- Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish.
- Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
- Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.