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Tuesday, 24 August 2010

Ruz Bhaleeb - Rice Pudding

Serves 4-6   |     Easy

Rice pudding is a very simple dessert that is convenient, as you most likely always have all its ingredients at home. It is fast to prepare, no complicated techniques required, so falls under the category of simple desserts.

There are many recipes for Rice pudding, every area prepares this dessert differently. I am including 2 recipes here, one is the classic Arabic Ruz Bhaleeb, but I have perked it up a little to make it more interesting. The 2nd recipe is for a baked rice puddings, a nice variation to the original.

The classic Arabic Recipe, usually uses ground Mistik cristals (mistka) as its main flavour, I have used vanilla instead as I know it is more popular, and to stay true to reviving old favourites. If you want to keep it classic omit vanilla and use Mistka instead.



For the Classic Ruz Bihaleeb
You Need
1/2 cup white rice (short grain), uncooked
4 cups milk
1 tsp vanilla pod, halved and seeds scraped
1/3 cup fine white sugar (caster sugar)

In a large saucepan, heat milk, sugar & vanilla seeds. Bring to a boil, then gradually add the rice, stirring. Bring back to boil, reduce heat and simmer, covered for 1hr or until rice is cooked through and liquids are almost absorbed.

Place individual portions in small bowls, cups..etc (or you can place all in a large bowl). Top with either cinnamon powder, sulatnas, raspberries or you can sprinkle with sugar and burn it with a toarch or in the oven.

You can serve it warm or cold.



For Baked Rice Budding

You Need
1/2 cup white rice, short grain, uncooked, washed and drained
2 1/2 cups milk
1/4 cup caster sugar
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup toasted pistachios
1/2 tsp vanilla essence
2 tsp butter
1/2 tsp ground nutmeg

Preheat Oven to 350 F. Grease medium-sized baking dish (bottom & sides).

Mix all ingredients (except butter & nutmeg) well together in prepared baking dish. Cut butter into small pieces and place around the dish.

Bake, uncovered for 1 hour (moving with fork occasionally). Bring out, sprinkle with nutmeg and bake for 20 more minutes.
Can be served warm or cold (can also be prepared in individual portions instead of whole)

Ramadan Karem :)

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