Rice Pudding with Lemon Juice and Caramelized Onion (Egyptian Kishk) recipe
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Ingredients
- 4 cups chicken broth 2 tablespoons white rice, or more to taste 1 tablespoon butter ⅓ cup sunflower seed oil 2 onions, chopped 1 (6 ounce) container plain yogurt 2 tablespoons lemon juice salt to taste 2 tablespoons all-purpose flour 1 tablespoon toasted pine nuts, or to taste
Nutrition Info
- 284.1 caloriescarbohydrate: 16.7 gcholesterol: 10.2 mgfat: 22.9 gfiber: 1.2 gprotein: 4.2 gsaturatedFat: 4.2 gservingSize: -sodium: 52.6 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Rice Pudding with Lemon Juice and Caramelized Onion (Egyptian Kishk)
Directions
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Heat broth in a saucepan over medium heat, add rice and simmer until rice is slightly tender, 10 to 12 minutes.
Heat butter and oil in a skillet over medium heat, cook onions in the hot butter-oil mixture, stirring constantly, until onions are golden brown, 15 to 20 minutes. Reserve about 1 tablespoon caramelized onions for garnish, spoon the remaining caramelized onions into the simmering broth.
Mix yogurt, lemon juice, and salt in a bowl, whisk flour into yogurt mixture until smooth. Blend yogurt mixture and 1 cup broth (free of onion and rice) in a blender until smooth.
Pour blended yogurt mixture into simmering broth, bring to a boil. Reduce heat and simmer until flavors have blended, 2 to 3 minutes.
Garnish with reserved caramelized onion and toasted pine nuts.