It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Lebanese Rice Pudding
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- #29250
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 cup raw short grain white rice
1 quart milk
1/2 cup white sugar
1 egg yolk
2 teaspoons cornstarch
2 tablespoons cold milk
1 tablespoon orange blossom flavoring (Found in Middle Eastern stores)
cinnamon (to sprinkle on top)
directions
Put raw rice, sugar and milk in saucepan and cook on medium low until rice is soft, approximately 3/4- to 1-hour.
In a cup mix egg yolk with 1/4 cup cold milk. Add cornstarch and mix well with spoon until it is smooth. Add 1 Tbsp. of hot rice mixture to this cup of egg and cold milk mixture. Stir.
Add another Tbsp. of rice mixture and stir. Slowly pour this cup into hot rice and milk, stirring well as you pour. Continue stirring as rice mixture becomes thickened, but creamy (will thicken more as it cools).
Add orange blossom flavoring, stir well. Pour into bowl or long serving dish. Sprinkle cinnamon on top. Place in fridge to get cold.
Serve with whipped cream on top.
added by
lindatn
nutrition data
365 calories, 10 grams fat, 58 grams carbohydrates, 11 grams protein per serving. This recipe is low in sodium.
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reviews & comments
February 9, 2012
Hello, For me, this rice pudding is the best ever. I have been looking for a long long time for a creamy rice pudding and with this one I just hit the jackpot. The only thing I did, I omitted the orange liqueur. Thank you very much.