Rice Pudding With White Wine (Sutlach Sharapli)
"Middle Eastern cuisine was entirely new to me till the ZWT last yr, but I love rice pudding & consider it the ultimate comfort food. I recently ran across this recipe by Irfan Orga from "Cooking the Middle East Way". I admit it is rich & a bit labor-intensive, but I found the prep & likely outcome intriguing. I hope you will as well. Enjoy! (Time does not include time for mixtures to cool, rest or chill under refrigeration at various stages of the prep)"
photo by CaliforniaJan
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄2 cup white rice (uncooked, but rinsed)
- 1 1⁄4 cups milk
- 1 1⁄4 cups light cream
- 2 tablespoons butter
- 3⁄4 cup raisins
- 3 tablespoons fine sugar
- 1 pinch salt
- 2 eggs (lightly beaten)
- 3⁄4 cup almonds (blanched & ground)
- 3⁄4 cup granulated sugar
- 2⁄3 cup dry white wine
- 1 cup heavy cream
directions
- Preheat oven to 350°F (180°C).
- In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
- Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
- Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
- Add beaten eggs + ground almonds & stir thoroughly.
- Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
- Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
- Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
- Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.
Questions & Replies
-
This looks amazing, and I'd really like to try it, but I'm allergic to nuts. Any suggestions for an alternative to the almonds?
Reviews
-
wow...say it louder WOW! This is something you would be proud to serve to family and friends. I thought it would be more sweet but it's not. It is just perfect. The topping makes a nice hard crust. That said this is what I did. I cut the recipe in half cuz there is only two of us. Also could not find light cream. Search said it was coffee or table cream (what is that?) I used half and half seemed to work just fine. I have a small pie plate that works great for two. I still cut it in six servings cuz there is a lot of calories in this dessert. I have to admit that I was a bit disappointed, I thought this was one of those recipes that you got to drink the wine while you cooked it. :). No, you put the wine in the dish. But I did find that I was getting drunk stirring during step 8. You can talk to your friends for 10 minutes and it flies by but stirring for 10 minutes seems like a week. I plan to make this a lot. A must try by all. Thanks twissis for posting. -
I'm a Quisine Queen and I made this for ZWT 6's tour of the Middle East. I knew I'd love this so I doubled the recipe...I have teenagers in the house and they love rice pudding. This recipe did not disappoint, very good. I used half and half for the light cream and everything else as stated.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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