Ingredients

4 cups chicken broth
2 tablespoons white rice , or more to taste
1 tablespoon butter
1/3 cup sunflower seed oil
2 onions , chopped
1 container plain yogurt
2 tablespoons lemon juice
salt to taste
2 tablespoons all-purpose flour
1 tablespoon toasted pine nuts , or to taste
Rice Pudding with Lemon Juice and Caramelized Onion, also known as Egyptian Kishk, is a traditional Egyptian dish that has been enjoyed for centuries. It is a simple yet flavorful dish that can be served as a dessert or as a main course. The dish is made by simmering white rice in chicken broth and adding caramelized onions and lemon juice for flavor. It is then mixed with yogurt and topped with toasted pine nuts for added texture and crunch. Rice Pudding with Lemon Juice and Caramelized Onion is a hearty and satisfying dish that is perfect for cold winter months.

Instructions

1.Rinse the rice in cold water and drain well.
2.In a saucepan, bring the chicken broth, rice, and butter to a boil over medium heat.
3.Reduce the heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed.
4.In a frying pan, heat the sunflower oil over medium to high heat and fry the onions until they are caramelized.
5.In a mixing bowl, combine the plain yogurt, lemon juice, all-purpose flour, and salt.
6.Add the cooked rice and caramelized onions to the yogurt mixture and mix well.
7.Transfer to a serving dish and sprinkle with toasted pine nuts.
8.Serve hot or cold.

PROS

This dish is easy to make and can be served as a main course or as a dessert.

It has a unique flavor and texture that is sure to impress your guests.

CONS

The dish is quite heavy and filling, so it may not be for everyone.

It also has a lot of oil and can be high in calories if not eaten in moderation.

HEALTH & BENEFITS

This dish is high in protein and contains healthy fats from the sunflower oil and pine nuts.
It also contains probiotics from the yogurt which can improve gut health and boost the immune system.

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