pages

Translate

Saturday, May 23, 2015

Rice Pudding With Wine (sutlach Sharapli)

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

  • Servings: 6
  • 1/2 cup rice (uncooked, but rinsed)
  • 1 1/4 cups milk
  • 1 1/4 cups light cream
  • 2 tablespoons butter
  • 3/4 cup raisins
  • 3 tablespoons fine sugar
  • 1 pinch salt
  • 2 eggs (lightly beaten)
  • 3/4 cup almonds (blanched & ground)
  • 3/4 cup granulated sugar
  • 2/3 cup dry wine
  • 1 cup heavy cream

Recipe

  • 1 preheat oven to 350°f (180°c).
  • 2 in a lrg saucepan, boil rice in plenty of water till very soft. drain well of liquid thru a fine sieve & return rice to the pan.
  • 3 add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
  • 4 cook over med-heat till mixture is quite thick, stirring freq to prevent burning. remove pan from heat & allow mixture to cool.
  • 5 add beaten eggs + ground almonds & stir thoroughly.
  • 6 pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
  • 7 remove pudding from oven & allow to rest for 10 minutes. with a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
  • 8 meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
  • 9 pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. chill in refrigerator till completely cold & serve w/whipped cream.

No comments:

Post a Comment