Ground-Rice Pudding (Mehallabia)
White rice, raisins and hot milk baked in the oven and flavoured with rose water for an Egyptian pudding.
1 hr 35 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 80 min · 95 min total
- medium
- 1
In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high. In a medium saucepan, combine sugar, ground rice and cornstarch. Stirring constantly over medium heat, gradually add milk; continue stirring until slightly thickened. Simmer 15 minutes.
- 2
Preheat oven to 400ºF. Butter a 9-inch baking dish; set aside. Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish.
- 3
Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
- 4
Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
