This recipe makes a rich, delicious rice pudding with a Middle Eastern flair… and is adapted from one of my favorite Middle Eastern cookbooks, Arabesque: A Taste of Morocco, Turkey, and Lebanon.
Please note that this post may contain affiliate links. When you begin your shopping through an affiliate link, the price stays the same for you, but I may receive a small commission. This is how my blog makes money and I appreciate your support. See the bottom of this post for more details.
Start by making the rice first. Add 1 cup of plain, white rice to a pot, and add the amount of water indicated on the package (usually 2 cups). Cook the rice as per the directions on the package.
When the rice is done, place 6 cups of the best milk you can find (we use whole, unhomogenized, vat pasteurized milk from grass fed cows) in a large, heavy bottomed pot. Add the rice and heat slowly, stirring often enough and hard enough to keep the milk from burning to the bottom of the pot.
When the milk boils, turn the burner to low, cover, and simmer gently for a half-hour, stirring often.
1/2 cup raw honey (local is best)
2 tablespoons rose water (like this)
1/4 teaspoon vanilla extract (like this)
In a small bowl (or a 2-cup measuring cup) add 5 egg yolks and stir well. Then add about a cup of the milk-rice mixture and stir well.
Turn off the burner under the milk-rice mixture.
Slowly pour the egg mixture back into the milk-rice mixture and stir to combine.
Test for sweetness. It may be necessary to add 1/8 to 1/4 cup of either turbinado sugar (like this) or organic cane sugar (like this). Do not add more honey, as the delicate flavor of the rose water will be over powered by the flavors of the honey.
This dish is delicious warm or chilled.
If you liked this post, please share it!
Pin it HERE!
If you liked this post, you might like: