Rice Pudding With White Wine (Sutlach Sharapli)
Middle Eastern cuisine was entirely new to me till the ZWT last yr, but I love rice pudding & consider it the ultimate comfort food. I recently ran across this recipe by Irfan Orga from "Cooking the Middle East Way". I admit it is rich & a bit labor-intensive, but I found the prep & likely outcome intriguing. I hope you will as well. Enjoy! (Time does not include time for mixtures to cool, rest or chill under refrigeration at various stages of the prep)
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INGREDIENTS
Nutrition- 1⁄2
- 1 1⁄4cups milk
- 1 1⁄4cups light cream
- 2tablespoons butter
- 3⁄4cup raisins
- 3tablespoons fine sugar
- 1pinch salt
- 2
- 3⁄4cup almonds (blanched & ground)
- 3⁄4cup granulated sugar
- 2⁄3cup dry white wine
- 1cup heavy cream
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DIRECTIONS
- Preheat oven to 350°F (180°C).
- In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
- Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
- Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
- Add beaten eggs + ground almonds & stir thoroughly.
- Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
- Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
- Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
- Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.
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