Ingredients:

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2 cups rice

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9 cups water

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1 cup peeled almonds

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1 1/2 cups almond milk

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1 cup sugar

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Ground mastic

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Orange blossom water

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Cornstarch

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Preparation:

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Take 1 cup of the rice and boil it with peeled almonds and 7 cups of water. Boil for about an hour on low heat.

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When it boils, remove from heat and set aside for about 15 minutes. Then blend the mixture with 2 cups of water.

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You’ll obtain a mixture with small grains like bulgur; strain it through a fine cloth as for labneh to obtain almond milk and rice. By this time you should have soaked 1 cup of rice in water for about half an hour.

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Return the rice to the pot and dry it. Add 1 1/2 cups of almond milk and the rice (or the blended mixture) and also add sugar to taste.

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Add mastic and orange blossom water and stir until the mixture thickens and sets. About 5 minutes before turning off the heat, dissolve the cornstarch in a little water and add it in.

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Plant-based rice pudding, created by a friend and chef on Sho Tabbkheen Today:

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Nicole Mouawad

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Click on Nicole’s name to visit her page and follow all her delicious plant-based recipes

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#recipes #recipe #riz_bhalib #riz #milk #vegetarian_recipes #Sho_Tabkheen_Today

Plant-Based Rice Pudding

Prep checklist