I’m so excited to have the first guest post on my blog today! I’m a mom of a 27-day-old boy today and I need some more time to get things organized and get used to my new life. And it’s a great pleasure for me to have another Middle Eastern food blogger as the first guest blogger here. Samah of Goodcooks kindly accepted to write a post for me when I asked for help. Samah has always attracted my attention with her fascinating pictures and mouthwatering recipes on her blog, so please go check her amazing blog to discover more of her middle eastern recipes. Coincidentally, she sent me a post about rice pudding on the day I posted a Simple Rice Pudding on my blog.
I loved that coincidence since it shows the similarity in our cuisines and cultures. Also, her rice pudding is absolutely new to me! It will be a great alternative to my mom’s rice pudding, which she continually makes for me these days. I’d love to thank Samah for introducing a new type of rice pudding to us!
Hi everyone, nice to meet you over Zerrin’s lovely blog. I start knowing her not so far, only lately, I can say in about the beginning of this year, and since that time I’m hooked. Her charming pictures always make me drawl and her recipes look so delicious that I would like to try them all.
When Zerrin contacted me about the guest post, I gladly told her about some recipes that had been photographed lately and are in editing phase. The surprising, I couldn’t decide which one to post for her. Then I remembered a recipe that my aunt (also she’s my mother in law) used to make for me after giving birth, the spiced rice pudding will be perfect.
Moghli, the spiced rice pudding or sometimes known as caraway pudding – is an old traditional pudding recipe that usually served after women giving birth and also for the guest who came to congrats and celebrate with the family. It’s been told that it’s so nutritious, energetic, and healthful for new mom, especially if she decides on breast-feeding her baby.
Caraway seeds for the rice pudding
You see the pictures of steps here.
Topping options for the pudding
- 5 cups water
- 1½ tablespoon ground cinnamon
- 1 cup sugar
- 1½ tablespoon ground caraway seeds
- 1½ tablespoon ground anise seeds
- ½ cup white rice flour
- ⅓ cup powdered milk
- To garnish:
- ¼ cup almond
- ¼ cup pistachio
- ¼ cup pine nuts
- ¼ cup shredded coconut
- ¼ cup raisin (optional)
- ¼ cup dried apricot(optional)
- In a pot, place the cinnamon, add the water and bring to boil on high heat, boil for a couple of minutes, then let down to cool.
- To the pot over medium heat, add the ground rice, sugar, powdered milk, anise, and ground caraway.
- Whisk together until well blended. Using a wooden spoon, stir the mixture vigorously until it begins to boil, about 20 - 30 min.
- Continue to boil over medium heat for 10 more minutes, continuously stirring and scraping the bottom of the pot to prevent the rice flour from sticking.
- Reduce the heat to low and simmer, scraping and stirring vigorously every a couple of minutes, until thickened.
- Remove the pudding from the pot and Pour it into a large serving dish or divide it into ramekins and set aside to cool completely.
- To prepare the garnish: Soak the pine nuts, raisins, almond and pistachio with water overnight. Peel the skin over the pistachio and almond by rubbing them between your palms until the skins come off.
- For faster method, put the pistachio and almond in small saucepan, cover with water, and bring to boil, discard the water and try to peel the skin, it should be peeled very easy while they are hot.
- You can cut the almond into smaller parts as you wish.
- Combine the almond, pine nuts, pistachios, the raisins, and the coconut, mix all together, and add on top of the pudding when serving.