Thursday, April 28, 2011


This Lebanese, Syrian, Jordanian, Palestinian, and Egyptian pudding is a favorite both in summer and winter, especially liked by children.
• 1 qt. milk
• 1/4 cup pounded rice
• 3/4 cup water
• 3/4 cup sugar
• 1 teaspoon ma'ez zahr (orange blossom essence)
• 1/4 cup chopped blanched almonds and skinned pistachio nuts


1 Mix rice with water and add to milk which has been brought to a boil.
2 Stir and cook until thickened and then add sugar.
3 Continue cooking and stirring until mixture coats the spoon.
4 Add flavorings and boil a few minutes longer.
5 Pour into individual serving dishes and decorate with chopped nuts.

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