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Persian Rice Pudding

RG

Ingredients

  • 4 cups milk
  • 1/2 cup raw white rice
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup water
  • 3 (2-inch) cinnamon sticks
  • 1 tablespoon grated lemon rind
  • 1/8 teaspoon ground nutmeg
  • 2 whole cloves
  • 1/2 teaspoon anise seed
  • 2 teaspoons vanilla extract
  • 1/4 cup finely sliced dried figs
  • 3/4 cup creamed cottage cheese, beaten until almost smooth or blend in the blender or processor
  • 2 tablespoons whipping cream
  • Few grains salt
  • 1/4 teaspoon grated lemon rind
  • 2 teaspoons granulated sugar

Instructions

  1. Scald milk in top of double boiler. Add rice, 1/4 teaspoon salt and 1/4 cup sugar. Cover; cook over gently boiling water 45 minutes, stirring occasionally. Uncover, and continue to cook about 30 minutes, until thickened. Remove from heat.
  2. Put water, cinnamon sticks, 1 tablespoon lemon rind, nutmeg, cloves and anise seed in saucepan. simmer uncovered about 20 minutes or until reduced to 2 or 3 tablespoons of liquid. Strain; stir into rice and add vanilla extract and figs; mix thoroughly. Cool.
  3. Serve warm.
  4. Just before serving, mix cottage cheese, whipping cream, few grains salt, 1/4 teaspoon grated lemon rind and 2 teaspoon sugar. Fold into rice mixture.

6 to 8 servings.

Posted by Olga at Recipe Goldmine 3/23/2002 9:16 pm.




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