RICE PUDDING RECIPE
This Christmas break I have once again been welcomed home with an array of various Egyptian cultural dishes and desserts. Studying abroad, especially so far away from home, has allowed me to truly adopt a greater appreciation for my cultural cuisine. As such, I’d like to introduce you to one of my all-time favorite Egyptian desserts - rice pudding.
In this version of the recipe, we shall opt to cook the rice with the milk, rather than adding the pre-cooked rice to the milk. The reason behind this preference being the increased creaminess of our dessert. Typically, the pudding is placed in bowls and kept in the fridge for later consumption. This recipe will provide you with 4 servings.
4 cups / 1 L milk, plus 100ml extra, if required
175g / ¾ cup short grain white rice
65g / ¼ cup white sugar, or as desired
40 g butter
½ teaspoon vanilla extract
Cinnamon, sugar, sultanas or chopped almonds to garnish.
Bring milk to a boil in a saucepan over medium heat.
Add the rice and reduce the heat while allowing it to simmer uncovered for 30-35 minutes, or until the rice is tender.
Stir the rice occasionally to prevent burning the rice and milk. Stirring also prevents “skin” from forming on the surface.
Then, add your sugar and stir some more. If it so happens that the rice is still not fully cooked and the liquid is absorbed, add a little extra milk or water to the pot.
Once cooked and creamy, turn off the stove and stir your mixture in the butter and vanilla.
Last but not least, transfer your creamy deliciousness to serving bowls and sprinkle with cinnamon and extra sugar or, my personal favorite, top with crushed hazelnuts and almonds. Buon appetito!