1393. Karak Rice Pudding

Rice pudding is an indisputable comfort food merging borders of many cultures. I'm not sure if it might me the creamy comforting quality of the final product, or an acute sense of nostalgia that gravitates us toward this dessert even in adulthood. This version incorporates the classic flavors of karak, the Arabian Gulf popular drink of spiced tea and milk.
The rice first simmers in brewed tea before the milk is added. As a final step, the Arabian flair in the forms of saffron and cardamom and thrown in and poured into the service dish. This can be consumed chilled or still warm from the pot.

Ingredients:

4 tea bags
3 cups water
1 cup short grain rice
3/4 cup sugar
4 cups milk
1/2 tsp saffron
1/2 tsp ground cardamom



Method:

Brew the tea in the recently-boiled water for 20 minutes. Discard the tea bags.
Soak the rice in cold water for 30 minutes; drain and rinse well.
Bring the rice and the tea water to a boil, lower heat and simmer 15 minutes.
Add the sugar and the steaming warm milk.
Simmer 20 minutes more, stirring once in a while until thick and the rice is cooked through.
Stir in the saffron and cardamom powder, stir 5 minutes more.
Pour into serving bowl and refrigerate. Serve chilled or still warm from the pot.

صحة و عافية