Lebanese Rice Pudding
In Lebanon, this rice is traditionally served to celebrate the birth of a child. Authentic rice pudding is made with “pounded rice”—rice that is ground with a mortar and pestle until it has a powder-like consistency.
Serves: 8Hands-on: 15 minutesTotal: 50 minutesDifficulty: Medium
- 1 cup jasmine or Basmati short-grained rice
- 1½ cups cold water, divided
- ½ cup golden raisins
- 5 cups whole milk
- ½ cup granulated sugar
- 2 tsps. ground cinnamon
- ½ tsp. caraway seeds
- 1 Tbsp. shelled pistachios
- Rinse the rice until the water runs clear and there is no milkiness. Soak the rice in 1 cup of water for 30 minutes to soften. Drain out most of the water, leaving about 1 tablespoon. In a small bowl, soak the raisins in ½ cup water to soften. Drain.
- In a medium saucepan, heat the milk to a near boil. Add the sugar and the soaked rice. Bring to a boil, stirring constantly to thicken. Stir in the ground cinnamon, caraway seeds, and the pistachios. Reduce heat and simmer, covered, until the pudding has a thick texture similar to porridge.
- To serve, pour the pudding into bowls and garnish with the raisins.