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The Hirshon Byzantine Rice Pudding

The Hirshon Byzantine Rice Pudding


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 cup carnaroli rice
  • 4 cups whole milk, preferably organic and from Jersey cows
  • 1 1/2 cups heavy cream
  • 3 1/2 cups sugar
  • 1 1/2 tsp. ground mahlab (ground cherry pit used in Greek and Levantine cooking)
  • 1/2 tsp. freshly-ground cloves
  • 1/2 tsp. cinnamon
  • 1/2 tsp. freshly-ground nutmeg
  • 1/2 tsp. freshly-ground mastic gum crystals (used in Greek and Levantine cooking)
  • 1/2 tsp. freshly-ground cardamom
  • 1/4 tsp. salt
  • 1/2 cup heavy cream, lightly whipped
  • Garnish with dried cherries, candied almonds, confit of citron, honey, borage flowers and mint leaves

Instructions

  1. Combine everything, except for the last measurement of cream, in a pot.
  2. Heat the mixture over medium heat until it comes to a simmer.
  3. Simmer 30–40 minutes, stirring constantly, until the rice is tender.
  4. Remove the pot from the heat and stir in second measurement of cream.
  5. Portion, and serve immediately if it is to be warm. Alternatively, the pudding can be chilled and served cold.
  6. Garnish with ingredient as noted.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 1369.17 kcal
  • Sugar: 190.04 g
  • Sodium: 292.98 mg
  • Fat: 46.92 g
  • Saturated Fat: 28.72 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 230.07 g
  • Fiber: 1.81 g
  • Protein: 13.16 g
  • Cholesterol: 167.22 mg
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