Sutlac (Turkish Rice Pudding)

Ingredients:
1/3 cup- Short grain rice, washed and drained
1 ½ cup- Water

Pinch of salt
3 cups- Milk

1 cup sugar
1 cup- Half and half cream
½ tsp. Vanilla essence
3 tbsp. corn starch, melted in 4 tbsp. milk (use from 3 cups milk above)

Cinnamon powder

Method:
1. Bring water to a boil, then add the rice and lower the heat. Simmer for about 20 minutes or until a little bit of water is left.

2. Add the salt, milk, sugar, half n half cream and vanilla essence.

3. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one minute.
4. Pour into small bowls and place in the refrigerator to chill them.

5. Sprinkle some cinnamon powder on top before serving.

Read More...

Muhallabia (Arabic Milk Pudding)

Ingredients:

2 tins or 800 gm. Sweetened condensed milk

5½ cup- Water

¾ cup- Rice flour

1½ tsp. Vanilla powder

½ tsp. Rose water

½ tsp. Blossom water

½ cup- Pistachios, chopped

Method:

1. Bring to boil condensed milk with ¾ of the water.

2. In another bowl, dissolve the remaining water with the rice flour and vanilla powder.

3. Slowly pour the rice mixture over the hot milk constantly stirring and cook on low heat for 5 minutes or until the mixture thickens.

4. Add the rose water and blossom water and mix well.

5. Pour the mixture into small bowls.

6. Garnish with the chopped pistachios.

Read More...