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    Friday, August 14, 2015

    Rose Water Rice Pudding with Basbosa recipe


    Ingredients

    For the Basbosa

    3 cup semolina flour
    1½ cups sugar
    2 teaspoons baking powder
    4 tablespoons clarified butter or soft butter
    1½ cup yogurt
    1 cup coconut (optional)
    ½ tablespoon ground cinnamon
    1 tablespoon tahini
    syrup
    Rose Water rice pudding

    ¾ cup milk
    ½ cup sugar
    ⅓ cup condensed milk
    2 teaspoons rose water
    1½ cup cooked Egyptian rice
    ¼ cup heavy cream
    2 teaspoons cornstarch (Optional)

    Method

    For the Basbosa
    - Mix of flour, sugar, and baking powder well.
    - Add the melted butter with the finger tips till it gets mixed with the other components.
    - Add the yogurt and mix it well till you get soft dough.
    - You can add chopped coconut to the dough.
    - Mix ground cinnamon with small amount of the dough and set aside for filling.
    - Brush an individual oven-proof mould with tihini.
    - Place dough in half the mould size then put small amount of the filling followed with another amount of the dough till its surface.
    - Bake in an oven of 180°C for 15 minutes.
    - Place the syrup on the hot Basbosa.
    For Rose Water rice pudding

    - Bring the milk to the boil with rose water, sugar, add condensed milk.
    - Add the cooked rice and simmer for 30 minutes, stirring occasionally.
    - Add heavy cream. Set aside for 5 minutes.
    - If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
    - Set in to the glasses and leave to cool.
    - Bring the milk to the boil with rose water, sugar, add condensed milk.
    - Add the cooked rice and simmer for 30 minutes, stirring occasionally.
    - Add heavy cream. Set aside for 5 minutes.
    - If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
    - Set in to the glasses and leave to cool.
    For the Caramel
    - Place Sugar in to a pan and cook to a caramel color. Add rose water.
    - Reduce the heat and cook till hard crack.
    - Pour a thin layer over the set rice puddings and leave to cool


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    Item Reviewed: Rose Water Rice Pudding with Basbosa recipe Rating: 5 Reviewed By: Mrs. Chef
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