I am a rice pudding addict...I love my mom's chunky Caribbean style as well as the milky Indian kheer style and I love the variety available at Rice to Riches.
The Middle Eastern method is usually made with rice flour, as opposed to raw rice, in the other varieties I mentioned above.
This almond flavored variety, called Muhallabia is popular in Lebanon, Syria and Jordan. I copied this recipe (with a few minor adjustments) from a cookbook I received from my co-workers as a farewell gift when I embarked on my career switch, Middle Eastern Cooking by: Tess Mallos - thank you Mijal and Karen for this gift I have used many times!
I've referred to this book many times and have cooked many of the recipes in it that include:
Incir Kompostosu (Figs in Syrup - Turkey)
Guvec (Baked Vegetable Casserole - Turkey)
Tomates Yemistes (Stuffed Tomatoes - Cyprus)
Semolina Cake (Egypt)
...this was before my blogging days, so will have to make these again to post...until then here's the Muhallabia that I usually purchase from Damascus Bakery. Now I know how to make it myself...no more visits to Damascus, except when I want fresh pitas and am too lazy to make them myself!
3 tablespoons rice flour
3 cups milk
1/8 teaspoon salt
1/4 cup sugar
1 cup almonds, blanched and skinned
1 tablespoon rosewater
extra almonds, for garnish
In a food processor, grind the almonds until very fine.
In a small bowl, combine rice flour with 1/2 cup of the milk.
Heat the rest of the milk to a boil, on medium low flame, so milk does not burn on the bottom. Stir in rice mix, salt and sugar.
Reduce heat to a simmer and cook, stirring constantly, for about 5 minutes, on low heat, so milk does not scorch. Pudding will be very shiny.
Stir in ground almonds and rosewater. Mix and cook for another 2 minutes.
Cool and serve chilled with nuts, for garnish.
if you don't like desserts that are too sweet, this is perfect for you with a nice nutty crunch!....a delicious pudding
Linking to Couscous & Conciousness', Spicy Treats' Show Me Your Hits Series hosted this month by Julie
and Simply.Food's Flavours of Lebanon, hosted this month by Sara's Corner
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