Thursday, June 21, 2012

Egyptian Rice Pudding Recipe

Egyptian Rice Pudding Recipe

Egyptian Rice Pudding Recipe  is easy to prepare and well worth the effort.

Servings: 4-5 servings

 Ingredients for Egyptian Rice Pudding Recipe


1 cup short grain rice, uncooked (you can sub sushi rice or arborio for similar results)
3 cups water
3 cups whole milk
1/2 vanilla bean, with seeds scraped (optional)
1 cup sugar
1 tsp. vanilla extract
white raisins and crushed almonds for garnish

Preparation of Egyptian Rice Pudding Recipe

Bring rice and water to boil in a medium saucepan. Cook over medium heat until rice absorbs all the water and becomes very thick and creamy(stirring more frequently towards the end so it doesn't burn). Stir in milk and bring to boil, watching that it doesn't boil over. If using the vanilla bean, add whole bean and seeds directly to mixture. Stirring frequently, cook until the milk is absorbed and the pudding is thick and creamy. Stir in the sugar and vanilla extract, taste and add more sugar if desired. Remove from heat and cool. Joe's mom pours the pudding into individual sized ramekins and refrigerates, covering the surface of the pudding with plastic wrap.
That’s the traditional  Egyptian Rice Pudding Recipe Hope you like it.

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