Lethargic Man (anag.) (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
lethargic_man) wrote2010-05-17 06:26 pm
lethargic_man) wrote2010-05-17 06:26 pm
Non-cheesecake Shavuos recipe
Shavuos' association with cheesecake is rather annoying for those of us who don't like cheese. (In any case, isn't it Chanukah that's supposed to have the association with cheese?) So, for my fellow cheese haters, allow me to present a genuine non-cheesecake Shavuos recipe from the Jewish Museum in Berlin's Kashrus exhibition: Sephardi rice pudding with dates:
For 4 servings:Disclaimer: I haven't tried this yet, so I don't know how it will turn out, though its similarity to the Iranian saffron rice pudding dish shole zard is rather suggestive...
5 cups (1.2 l) whole milk
3.5 oz (100 g) short-grain rice
4 tablespoons honey
½ cup (50 g) slivered almonds
5 oz (150 g) dates, pitted and chopped
2 tablespoons butter
2 egg yolks
2 tablespoons rose water
Candied rose petals or ground cinnamon to taste for garnishing
Bring the milk and rice to a boil, then reduce the heat and let it simmer for up to an hour and a half, stirring frequently until the mixture is thick and creamy.
Whisk in the honey, slivered almonds, and dates. Simmer another 20–30 minutes stirring frequently. Add the butter and stir until it has dissolved completely, then take the saucepan off the heat.
Cool the pudding slightly and then fold in the egg yolks, one after another. Finally, add the rose water and pour the custard into a shallow bowl or several small bowls. Chill completely. Serve the pudding at room temperature or cold and garnish with rose petals or ground cinnamon.
no subject
no subject
Not the recipe I linked to above!
My mother sometimes made it and she was the only one who ate it.
Oh, I hadn't realised you'd know about it; I should have asked you when I got stuck after my first attempt to make it failed miserably last year.
no subject