Being invited by Helene to be a guest contributor on her blog is such a pleasure.
It took me a while to think what shall I write about and what recipe would be suitable… that took a while…
To friendship… to friends from all over the globe… to friends who know no borders, race, religion, class or color… to friendship that is true… sent out from me to all of you…
Helene… I’m glad the small world of twitter crossed our paths together.
There are rice puddings nearly in every cuisine and they all do it in an interesting way.
I like to change recipes and experiment with other flavors to see how they’ll taste. This is why I added dates to this Turkish rice pudding.
4 Cups Milk
½ Cup Rice (I used short grain rice)
2 Cups Water
1 Cup Dates (Skin and pit removed)
4 TBS Cornstarch
¼ TSP Salt
3-4 Pieces Mastic Gum (Ground with a mortar and pestle)
1. Preheat oven to 175 Degrees (Celcius)
2. Put dates in a saucepan on low-medium heat and stir till it becomes like a paste. Set aside.
3. Wash rice and drain. Put rice and 2 cups of water in pot and cook until soft. (Drain excess water if any)
4. In the same pot add 3 cups milk, rice and salt and bring to a boil.
5. Add dates. Stir constantly. (Check for sweetness, you can add sugar if the dates weren’t enough for you)
6. In a bowl, mix the cornstarch with the remaining cup of milk. (Make sure there are no lumps)
7. Stir cornstarch mixture into the rice mixture along with the mastic.
Cook while stirring until mixture thickens.
8. Pour pudding in oven safe bowls or ramekins.
9. Place bowls in a deep tray and fill halfway with water. Place bowls in tray and bake in the upper level of the oven until golden brown.
10. Rice puddings are usually served cold but I find them more delicious if served warm.