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Turkish-Pakistani Rice Pudding

Rice pudding is the best 'welcome home' dish. You can always go for instant rice pudding which involves stirring packet rice into b...

rice pudding halal recipe pakistani indian turkish dessert

Rice pudding is the best 'welcome home' dish. You can always go for instant rice pudding which involves stirring packet rice into boiling milk until it thickens. But that's cheating! I'm all for 5-minute cooking and there are many ways of making rice pudding, but I've found my Pakistani-Indian recipe with a Turkish flavour creates one of the best.

Recipe serves 6 • Cooking/Prep time 1.5hrs • Vegetarian/Halal

Ingredients:
• 30g unsalted butter
• 2.5cm (1 inch) piece cinnamon stick or 1tsp ground cinnamon
• 175g (6 oz) short grain white rice such as basmati (or pudding rice)
• 1.2l (2 pts) semi-skimmed milk (whole milk/cream is too icky for my liking, otherwise, go with whole fat milk)
• 400ml evaporated milk (canned is fine)
• 175g granulated sugar
• 20ml rose water (optional)
• 50g (2 oz) raisins (optional)
• 50g chopped blanched almonds (soak them in hot water to easily squeeze the skins off)
• 50g chopped pistachio nuts
• Crushed seeds of 2-4 cardamoms (less is more!)

Method
Wash and drain the rice. The starch levels and consistency of short grain rice makes it ideal for puddings so go with that.

Melt the butter in a saucepan and fry the cinnamon over low heat.  Add the rice and stir. Add the semi-skimmed milk and bring to the boil. Once boiled, reduce the heat and simmer for 30-40 minutes as the rice needs to swell up. Stir occasionally to prevent the rice from sticking to the pan base and sides.

Now add the sugar and evaporated milk and keep it on a simmer for another 20-30 minutes, keep stirring. A lot! Thin layers of the rice begin to form on the base of the pan which actually help the pudding develop flavour - just don't let it burn.

rice pudding halal recipe pakistani indian turkish dessert
Buy ready de-shelled pistachios and chop

Add the rose water now, raisins and half of whatever chopped nuts you like. I'm not mad on raisins, so it's rose-tinted pistachio for me. Note: if you wanted a different flavoured rice such as vanilla just add that ingredient during the boiling milk stage (scrape the vanilla seeds).

Mix really well and let the mixture simmer for another 5-6 minutes or until the pudding is really thick. Then mix in the crushed cardamom seeds, give it a final stir and serve.

Decorate with the remaining chopped nuts. Eat hot or cold.
Delicious, masha'Allah.


(Thank you, jazakallah eco-mum!)

More recipes:
Pasta Salad For A Vegetarian Ramadan
Cinnamon Smiley Faced Biscuits
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Post a Comment

  1. Looks nice but without the nuts. I'm ok with raisins though, but I can understand not putting them in this dish. Don't think I have tried rice pudding, at least not home-made.

    Just on a side note Sis - if you haven't already tried it, I have to introduce you to Idli and sambar - it's South Indian dish - nice round rice patties put into a soup-like concoction. Super yummy! 

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  2. Idli? Sambar? Brother yaar, send us a recipe! I just remembered rice pudding is 'Kheer' in Urdu. Khair kheer. Salam`alaykum!

    ReplyDelete
  3. Yes, kheer - I knew that . . seriously, I did. Amma makes it - among many other things - she is a super duper good cook, one thing that Abba never failed to praise her for, hehe! 

    As for a recipe, I would have to find one . . though one of the aunties here did make it once - I'll search for one and link it, that's all I can offer you.

    Have enclosed a picture to give you an idea - one usually just puts the rice pattie in the sambar and then breaks off a piece of the rice pattie with a spoon once it is drenched in the soup-like sambar, which includes veggies as well as other yummy herbs and spices.

    Here is a video that I just looked up: http://www.youtube.com/watch?v=ruY9RMYxUr4 In the video, they mention the other dishes that go along with sambar - they mention rice - meaning the regular loose kind, idli is the rice pattie, vada are the donut-shaped things, which you can see in the related videos for this one. 

    OK, anywhooos, that is all. Anyways, great job on your dish - it does look pretty good, putting my own food choices aside (I'm really picky, I mean, really!)

    ReplyDelete
  4. Salaams, recently went out to eat the dish that I mentioned - here is a pic - including another one of a masala dosa - please tell me you know what that is! :-P

    ReplyDelete
  5. That. Looks. Sa-weeeeet. Props to your mother/mom/amma for the culinary know-how. I tried making a simple cauliflower dish today: Burned it! I'll stick to growing vegetables, our chefs can cook'em. Will watch the video and shukran for the link love. (: Peace homie. Alhamdulillah.

    ReplyDelete
  6. Ahhh, you tried to make Gobi! Aloo-gobi mujko boht pasand hai!!!  Practice practice practice, lol! I'll just ask Eco-Aunty (your eco-mum) to maybe make some for me, if it's not asking too much! hehe! Yeah, keep up the good work with the veggies . . wish we had them in our garden, but nope, not anymore. We used to have mint and tomatoes . . think I've mentioned that here before . .anyways, Peace out sista'!

    ReplyDelete

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