Thursday,20 September, 2018
Current issue | Issue 1277, (7 - 13 January 2016)
Thursday,20 September, 2018
Issue 1277, (7 - 13 January 2016)

Ahram Weekly

Sufra Dayma: Roz blaban (rice pudding)

10-12 servings

1 cup Egyptian rice
2 litres full cream milk
300 gm castor sugar
200 ml pouring cream
2 tsp vanilla extract

Wash and rinse rice well under running tap water; until rinsing waters become clear.  Strain and drain well.  In the meantime, pour the milk in a large cooking pan.  Place pan of milk over a simmering ring upon low heat.  Cover and bring prior to a boil.  Add prepared rice to milk and cover back.  Allow to cook and simmer.  Grains of rice will block together at first.  Do not try to fluff them.  Just leave them until they absorb the milk and impregnate automatically; leading ultimately to the separation of grains, without any interference.  When absorption is full and milk is thickened, then the rice is half cooked, or slightly more.  Time to stir in sugar and add cream.  Cover back and leave to simmer.   When mixture bubbles gently around edge and is almost brought to a boil; about to bubble in the middle, put off the heat.  Stir in the vanilla, cover back and leave pan covered, allowing rice to continue absorption and to impregnate more in the heat of contents.  Uncover, when the outside of pan is just warm to the touch.  When you uncover, a flimsy soft crust is formed on top.  Gently stir it in by means of a cooking fork, mixing it well with contents.  It will melt and integrate with pudding.  Remove rice pudding into another container.  Refrigerate, covered, when it reaches room temperature, then serve cold, or, if desired, serve warm prior to refrigerating.  You can add any ground nuts and raisins, dried fruits and desiccated coconut or sliced fruits and vanilla ice-cream on top, before you serve, or plain; cold or warm.  

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