Ground Rice Pudding Mehallabia Food

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OLD FASHIONED CREAMY RICE PUDDING



Old Fashioned Creamy Rice Pudding image

Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.

Provided by Jennifer Korpak Bechtel

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins
1 egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g

MUHALLABIA (GROUND RICE PUDDING)



Muhallabia (Ground Rice Pudding) image

A classic Middle Eastern dessert, which I have often eaten in Middle Eastern restaurants, so I was pleased to find it in Christine Osborne's 'Middle Eastern Food and Drink'. I have not yet tried this recipe. I am posting it for the 2005 Zaar World Tour. When I've eaten this dish, it has been garnished with chopped pistachio nuts. This recipe offers chopped almonds as an alternative. This is a make-ahead recipe: the estimated preparation and cooking times do not include the time needed for chilling.

Provided by bluemoon downunder

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 liter milk, low fat should be fine
2 tablespoons rice flour
1 tablespoon cornflour
5 tablespoons sugar
1 tablespoon rose water
70 g almonds, ground
almonds, blanched and chopped, to garnish or
pistachio nut, chopped, to garnish
nutmeg, grated, to sprinkle on top

Steps:

  • Using a little of the milk, mix the ground rice and cornflour to a smooth paste.
  • Over a medium-low heat, slowly heat the sugar in the rest of the milk.
  • Stirring constantly with a wooden spoon, and being careful not to burn the bottom of the pan, add the paste to the milk, and simmer the mixture until it is just off boiling. Keep stirring until the mixture thickens (which it should do in 10-15 minutes).
  • Add the rose-water and ground almonds and continue to stir over a low heat; simmer for about 5 minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes.
  • Garnish with the nuts ( almonds or pistachios) and nutmeg, then chill for 3-4 hours before serving.

Nutrition Facts : Calories 246.3, Fat 13.3, SaturatedFat 4.5, Cholesterol 24.1, Sodium 129.6, Carbohydrate 24.9, Fiber 1.6, Sugar 11.1, Protein 8.7

TRADITIONAL BRITISH GROUND RICE PUDDING



Traditional British Ground Rice Pudding image

This recipe was on the side of a Whitworth's Brand Ground Rice packet. I've hunted for ages to try and find the old recipe I used to have when I was small and this looks like it. I've not tried it yet (will probably do the microwave version (also on the packet) which I'm adding next). Should be very nice. My mum used to add a few drops of vanilla essence, a 'knob' (a bit cut off the corner of a slab...) of butter and an egg white (possibly the whole egg, - can't remember :). She also used to add a little nutmeg and a little cinnamon and mix them in before putting in the oven dish to bake.

Provided by Ethan UK

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

50 g rice flour (Coarse, available packaged as 'Ground Rice' here in the UK)
600 ml 1% low-fat milk (my mum would have used whole milk)
25 g caster sugar

Steps:

  • Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
  • Heat milk in a saucepan and sprinkle on the Ground Rice.
  • Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
  • Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
  • Pour into greased bake-proof dish.
  • Bake for 25-30 minutes until lightly brown.

GROUND RICE PUDDING



Ground Rice Pudding image

This recipe is posted in response to a request for rice pudding. It's from the book - Baking without eggs by Radha Saomi Satsang Beas.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

4 ounces rice flour
1 1/4 pints milk
4 ounces caster sugar
1/2 cup rose water
chopped pistachios, for garnish
chopped almonds, for garnish

Steps:

  • Mix the ground rice with a little milk and prepare a paste.
  • Stir this paste into the remaining milk.
  • Cook on slow flame in a heavy saucepan until the mixture thickens.
  • Add the caster sugar and rose water.
  • Stir well.
  • Remove from flame.
  • Beat the mixture for 5 minutes.
  • Rinse out a mould with a little rose water.
  • Pour the pudding mixture into it.
  • Leave until firmly set and cold.
  • Turn out.
  • Sprinkle a few drops of rose water and some caster sugar.
  • Garnish with chopped pistachios and almonds.

Nutrition Facts : Calories 622.2, Fat 12, SaturatedFat 7.2, Cholesterol 42.7, Sodium 149.4, Carbohydrate 116.3, Fiber 1.4, Sugar 56.7, Protein 13.4

GROUND-RICE PUDDING (MEHALLABIA)



Ground-Rice Pudding (Mehallabia) image

Posted for the Zaar World Tour 2006-Egypt. From the "Best of International Cooking" cookbook. I haven't had the opportunity to try this recipe yet. The surface crust on this pudding is stirred into the pudding giving it a delicate caramel flavor. Note: Prep time doesn't include refrigeration time.

Provided by Bayhill

Categories     Dessert

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup raisins
2 tablespoons hot water
1 1/8 cups uncooked long-grain white rice
3/4 cup sugar
3 tablespoons cornstarch
3 1/2 cups hot milk (140 F)
1 teaspoon vanilla
2 tablespoons chopped pistachios
2 teaspoons rose water (can use a sprinkle of cinnamon instead)

Steps:

  • 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.
  • 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.
  • Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
  • Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.

Nutrition Facts : Calories 555.1, Fat 9.9, SaturatedFat 5.2, Cholesterol 29.9, Sodium 109.4, Carbohydrate 105.3, Fiber 1.6, Sugar 45.1, Protein 11.9

TRADITIONAL BRITISH GROUND RICE PUDDING (MICROWAVE VERSION)



Traditional British Ground Rice Pudding (microwave Version) image

This recipe is the microwave version which was on the side of a Whitworth's Brand Ground Rice packet along with the Baked version that I'm more familiar with. I've hunted for ages to try and find the old recipe I used to have when I was small and this looks like it. I'm sure my mum used to add a few drops of vanilla essence, a 'knob' of butter (a bit cut off the corner of a slab) and an egg white (possibly the whole egg, - can't remember :). She also used to add a little nutmeg and a little cinnamon and mix them in before cooking. Nice served hot or chilled with jam (jelly). IMPORTANT NOTE: Although originally listing as 'untried', since then I've actually made this version. The recipe as shown here is as it was shown on the packet. No Microwave power rating was given so timings must be assumed to be dependent on your machine. ALSO A WARNING: When I made it, once it boiled, it rose up to the top of the dish. Fortunately I was watching at the time so I stopped the microwave. In the end I found it necessary from that point to cook it on the defrost setting until it was suitably thick. (My machine has only Off/On/Defrost buttons - it's very old!). Took about the same amount of time - somewhere around 10 minutes overall. Notwitstanding that minor shock, it was absolutely wonderful to eat. Similar to semolina pudding, but much, much nicer. I added a couple of drops of vanilla flavor, a dash of nutmeg and a very small pinch of cinnamon before putting in the microwave and would recommend doing the same. Served as I did with a manually home-made coarse puree of fresh strawberries (and sweetener) and dollop of 'sweetenered' Greek-style yoghurt then sprinkled liberally with cinnamon. Absolutely heavenly! - I'll be making this a lot!!

Provided by Ethan UK

Categories     Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 3

50 g rice flour (coarse, available packed as 'Ground Rice' in the UK)
600 ml 1% low-fat milk (my mum would have used whole milk)
25 g caster sugar (To Taste)

Steps:

  • Place 50g ground rice and 50ml of the milk into a large microwaveable bowl and mix to a smooth paste.
  • Gradually add the rest of the milk and mix.
  • Cook on full power for 5 minutes, and then stir well.
  • Cook for a further 2 minutes and stir.
  • Cook for a further 2 minutes and mix in the sugar.
  • Leave to stand for 2 minutes.
  • "An additional stir before serving would be beneficial".

Nutrition Facts : Calories 133.3, Fat 1.6, SaturatedFat 1, Cholesterol 7.5, Sodium 66.4, Carbohydrate 23.8, Fiber 0.3, Sugar 14.1, Protein 5.8

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