Tag: Vegetarian

RizbilHaleeb – Rice and Milk pudding (Lebanese recipe)

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Rice and Milk with nuts

The following family recipe is a delicious and easy method to prepare rice and milk pudding (Riz bil Haleeb).

Ingredients:

Rice: one cup of approximately 200 g. For one cup, add 4 cups of water.

Milk: 6 cups (200 ml per cup). If using powdered milk, use instructions as directed by the manufacturer to make 6 cups of milk.

Sugar: 200 g. The amount could be increased to taste.

Corn starch: 3 tablespoons.

Orange Blossom water: 2 teaspoons.

Rose Water: 2 teaspoons.

Mastic/Miskeh (resin): 4 small pieces if available. A piece is about the size of a lentil. Grind the pieces so they become powder.

For decoration when serving: Ground pistachios, walnuts, raisins, and/or almonds.

A pinch of cinnamon if desirable.

Method

  • Cook the rice separately until it is cooked.
  • Place the milk in a deep pot on the stovetop on medium heat and keep stirring with a long handled wooden spoon. The milk can be fresh or constituted from powdered milk.  
  • When the milk gets warm, add the cooked rice little by little while stirring continuously. We don’t have to use all the rice if we like a light consistency.
  • Add the sugar and keep stirring until the rice, milk, and sugar become homogeneous.
  • Add the corn starch mixture: To make the corn starch mixture, take a small quantity of warm milk in a cup and add the starch bit by bit while mixing until there is a smooth paste. Add the corn starch mixture to the milk, rice, and sugar while stirring. The corn starch might not all be needed. If all the rice is used, maybe there is no need to use all the starch. Otherwise, the mixture gets gooey or thickens too much.
  • Keep stirring until the milk, sugar, and rice start boiling.
  • After 5 minutes of stirring the boiling content, we add the orange water blossom, rose water, and mastic pieces.
  • Keep stirring and turn off the stove after one minute.

Pour the pudding in bowls and give it time to rest.

The pudding is served cold or warm with pistachios or dried nuts. It is kept in the fridge. The nuts are added before serving.

Some like to add a pinch of cinnamon.

Enjoy!

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Other recipes: Zaatar Mankoushe , Lentil Soup , AND Mujadara

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Mujadara – Lentils and Rice (Lebanese recipe)

~ futureglobalchild ~ 1 Comment

Picture of Mujadara

The following family recipe is a delicious and easy method for Mujadara/Mojaddara, which is a combination of lentils, rice, and onions.

Ingredients:

1 Cup red/brown lentils

Half or ¾ cup rice

Three medium onions

Seven spice mix (This mix is common in stores that sell Lebanese food or Middle Eastern products. The Lebanese seven spice mix can change from a store to another. In general, it is a mix of black pepper, cumin, paprika, coriander, clove, nutmeg, and cinnamon. If not available, it is fine).

Salt

Cumin

Cinnamon

Vegetable oil for the onions

Olive oil

Method

Start the steps at the same time:

  • Cut three medium onions into pieces and fry in a little bit of vegetable oil and salt.
  • Cook the rice and lentils each in a separate pan. Use three times amount of water.

The rice will cook faster than the lentils. Take the rice once cooked and separate the water from the rice.

Meanwhile, the onions should be frying. Once they start to become golden, add more oil and keep mixing the onions so they don’t burn at the bottom. They should get golden-looking at the same time.

Once the lentils are almost ready, leave a bit of water in the pan and add the rice so they cook on low heat together for couple minutes.

Meanwhile, the onions should be all golden looking. Pour them over the rice and lentils. Add seven spices, cumin, and cinnamon. Small quantities (1/4 of a teaspoon) are added and can be increased to taste.

Add salt to taste.

Add three spoons of olive oil.

Mix the ingredients, cover, and simmer for three minutes, and then turn off the stove.

Cover the pan with a towel and let the flavors mix together for another ten minutes to give time for the lentils to cook. If in a hurry, just make sure the lentils are cooked prior to mixing them with rice and later onions.

Black pepper, salt, and hot spices can be added to taste.

Serve with bread, olives, salad, green onions, parsley, mint, and/or radish.

The dish also tastes good with yogurt.

It can be served hot or cold.

Enjoy!

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Other recipes: Zaatar Mankoushe AND Lentil Soup

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