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Rana shares with her followers new ways to present traditional Middle Eastern recipes, and a collection of her own recipes as well as those passed down to her. We appreciate her beautiful work and the love for Middle Eastern cuisine that she demonstrates through her posts!
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servings
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Ingredients
- 4 cups full fat milk
- 1/2 cup whipping cream
- 1/4 cup condensed milk
- 6 tablespoons powdered milk
- 3 tabespoons sugar
- 1/4 cup Egyptian rice soaked for 30 minutes in water, then strained
- 4 tablespoons cornstarch dissolved in small amounts of milk
- 1 teaspoon orange blossom
- 1 teaspoon vanilla extract
- 2 pieces mastic mectkeh, grounded with some sugar
- 5 tablespoons fig jam
- 5 teaspoons ground pistachios
- 1/2 cup plain cereal coarsely ground (or granola)
Ingredients
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Instructions
- In a pot over medium heat, whisk milk, powdered milk, cream and condensed milk until the mixture is hot
- Add rice and allow it to cook fully on low heat (about 20 minutes), stirring occasionally with a wooden spatula
- Add cornstarch solution and whisk quickly until you have a pudding consistency
- Add sugar and mastic
- Remove from heat source, add vanilla extract and orange blossom. Mix one last time.
- Scoop in serving cups alternating layers of: cereal, rice pudding, fig jam, rice pudding and finally garnish with a sprinkle of pistachios
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