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.