Ingredients
1/2 cup Egyptian rice (short grain)
3 tablespoon all-purpose flour
1 cup plain yogurt
4 cups chicken stock
2 tablespoon corn oil
1 large onion, sliced
Salt and pepper
3 tablespoon all-purpose flour
1 cup plain yogurt
4 cups chicken stock
2 tablespoon corn oil
1 large onion, sliced
Salt and pepper
Method
- Rinse the rice well and drain.
- Whisk 2 tablespoons of all-purpose flour to yogurt in a bowl, set aside for 10 minutes.
- Bring stock to a boil over medium-high heat in a deep saucepan.
- Add rice to stock and return to a boil, reduce heat and simmer, stirring frequently, for 15 minutes or until done.
- Add the yogurt mixture to the stock while stirring to incorporate all of the flavors.
- Season with salt and pepper to taste, continue stirring until the mixture thickens.
- Remove from heat and let it cool slightly.
- Heat oil in a skillet Over medium-high heat.
- Dredge the onions in the all-purpose flour, patting off the excess.
- Fry the onions, stirring occasionally, until golden brown. Drain on paper towels.
- Pour Keshk into serving plates or bowls (you can broil in the oven to brown the surface). Garnish with fried onions and serve warm.
Chef notes:
- Rice can be omitted from the recipe to reduce calories.
- Pre-cooked white rice can be used. It can be added in the yogurt mixture step.
- If desired, some of the fried onions can be mixed into the rice mixture, with the rest reserved for garnish.
- Whisk 2 tablespoons of all-purpose flour to yogurt in a bowl, set aside for 10 minutes.
- Bring stock to a boil over medium-high heat in a deep saucepan.
- Add rice to stock and return to a boil, reduce heat and simmer, stirring frequently, for 15 minutes or until done.
- Add the yogurt mixture to the stock while stirring to incorporate all of the flavors.
- Season with salt and pepper to taste, continue stirring until the mixture thickens.
- Remove from heat and let it cool slightly.
- Heat oil in a skillet Over medium-high heat.
- Dredge the onions in the all-purpose flour, patting off the excess.
- Fry the onions, stirring occasionally, until golden brown. Drain on paper towels.
- Pour Keshk into serving plates or bowls (you can broil in the oven to brown the surface). Garnish with fried onions and serve warm.
Chef notes:
- Rice can be omitted from the recipe to reduce calories.
- Pre-cooked white rice can be used. It can be added in the yogurt mixture step.
- If desired, some of the fried onions can be mixed into the rice mixture, with the rest reserved for garnish.
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