Ground-Rice Pudding (Mehallabia)

Submitted 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."

 

• Ready In: 1hr 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 78.78 ml raisins
• 29.58 ml hot water
• 266.16 ml uncooked long-grain white rice
• 177.44 ml sugar
• 44.37 ml cornstarch
• 828.06 ml hot milk (140 F)
• 4.92 ml vanilla
• 29.58 ml chopped pistachios
• 9.85 ml rose water (can use a sprinkle of cinnamon instead)

directions

1. In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high.
2. 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.
3. Preheat oven to 400ºF. Butter a 9-inch baking dish; set aside.
4. Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish.
5. Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
6. Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.

Reviews

[twissis]

Made for your Football Pool win - I know this recipe is cultural to another country & its flavor is excellent, but I must admit I'm torn over prep, cook time & textural issues. The grd rice process is fiddly, but I mgd using my immersion blender & a lrg wide-mouth jar. Cook time was guesswork. The brown surface described was about half complete @ 45 min, so I took the pudding from the oven to cool. Sadly it was over-cooked, dry & all the solids had settled to the bottom leaving a custard-like top (the best part). I was inclined to rate the recipe 3*, but settled on 4* since some of my methods/decisions may have played a role. Thx for sharing this recipe & a pic will post later today.

 

[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.

 

[Sherrybeth]

Goodness gracious this was delicious. I did omit the raisins and I'm not a raisin fan. I also used the cinnamon as I didn't have any rose water. This was easy to make and the pistachios gave it a very different flavor from my traditional rice pudding. BAYHILL...this one is a HUGE WINNER!! Thank you for sharing!