Egyptian Rice Pudding Recipe by Sally Ammar
Cooking Instructions 1 Start by washing the rice and soaking it for about an hour 2 Meanwhile, take 4 1/2 cups of milk, and mix it with however much amount of sugar you choose to use.... I used about 1/2 a cup of sugar! 3 Leave on medium heat until just warm, not boiled 4 With the left over 1/2 cup of milk, add in the corn flour and mix 5 Now wash the rice and add in the 1 1/2 cups of water and leave on high heat until it boils, then lower the heat completely and leave until all the water is gone 6 Add the rice to the milk prepared earlier and leave on medium heat for about 50 mins, mixing every 10 mins so it prevents it from burning. 7 Add in the milk and the corn flour mixture and stir continuously until it thickens 8 Add in the vanilla and raisins if used and mix 9 Start serving the pudding into plates and decorate with crushed nuts and coconut. 10 This can be served hot or be refrigerated and be served cold. 11 Enjoy! 1 Start by washing the rice and soaking it for about an hour 1 Start by washing the rice and soaking it for about an hour 2 Meanwhile, take 4 1/2 cups of milk, and mix it with however much amount of sugar you choose to use.... I used about 1/2 a cup of sugar! 2 Meanwhile, take 4 1/2 cups of milk, and mix it with however much amount of sugar you choose to use.... I used about 1/2 a cup of sugar! 3 Leave on medium heat until just warm, not boiled 3 Leave on medium heat until just warm, not boiled 4 With the left over 1/2 cup of milk, add in the corn flour and mix 4 With the left over 1/2 cup of milk, add in the corn flour and mix 5 Now wash the rice and add in the 1 1/2 cups of water and leave on high heat until it boils, then lower the heat completely and leave until all the water is gone 5 Now wash the rice and add in the 1 1/2 cups of water and leave on high heat until it boils, then lower the heat completely and leave until all the water is gone 6 Add the rice to the milk prepared earlier and leave on medium heat for about 50 mins, mixing every 10 mins so it prevents it from burning. 6 Add the rice to the milk prepared earlier and leave on medium heat for about 50 mins, mixing every 10 mins so it prevents it from burning. 7 Add in the milk and the corn flour mixture and stir continuously until it thickens 7 Add in the milk and the corn flour mixture and stir continuously until it thickens 8 Add in the vanilla and raisins if used and mix 8 Add in the vanilla and raisins if used and mix 9 Start serving the pudding into plates and decorate with crushed nuts and coconut. 9 Start serving the pudding into plates and decorate with crushed nuts and coconut. 10 This can be served hot or be refrigerated and be served cold. 10 This can be served hot or be refrigerated and be served cold. 11 Enjoy! 11 Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Copycat Thin Mint Cookies - Crazy Easy! Chewy Chocolate Chip Oatmeal Cookies Sticky bun french toast strata Spaghettizza Tender flour tortilla Copycat Thin Mint Cookies - Crazy Easy! Chewy Chocolate Chip Oatmeal Cookies Sticky bun french toast strata Spaghettizza Tender flour tortilla Breakfast flat bread Avocado shake Stuffed burger w/bacon Sticky bun french toast strata Cheesy enchiladas Vickys 'Star-Spangled Banner' Toast, 4th of July Kids Breakfast Chewy Chocolate Chip Oatmeal Cookies Yellow Butter Cake Carrot ginger cake Rava idli Breakfast flat bread Avocado shake Stuffed burger w/bacon Sticky bun french toast strata Cheesy enchiladas Vickys 'Star-Spangled Banner' Toast, 4th of July Kids Breakfast Chewy Chocolate Chip Oatmeal Cookies Yellow Butter Cake Carrot ginger cake Rava idli