Ground-Rice Pudding (Mehallabia)

"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."
 
Ground-Rice Pudding (Mehallabia) created by twissis
Ready In:
1hr 35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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  1. twissis
    Ground-Rice Pudding (Mehallabia) Created by twissis
  2. 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.
     
  3. 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.
     
  4. 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!
     
  5. 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.
     

RECIPE SUBMITTED BY

<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
 
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