Monday, January 30, 2012

Rose Water Rice Pudding with Basbosa Recipe

Photo: Rose Water Rice Pudding with Basbosa Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rose Water Rice Pudding with Basbosa Recipe. Enjoy Moroccan food recipes and learn how to make Rose Water Rice Pudding with Basbosa.    

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)
 

Caramel

1 cup sugar
3 teaspoon rose water

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 


More from the Lebanese Recipes Kitchen:  

Cookies Filled with Fig, Dates and Apricot 
Alkatayef (Arabic Stuffed Pancakes) Recipe 
Hazelnut and honey cake
Coffee Butter Cookies

Chocolate cake with warm chocolate ganache

Fruitcake (Everyone Loves This Fruitcake)



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