Ingredients with Measurements:
- 1 cup of long-grain rice
- 2 cups of water
- 1/2 cup of raisins
- 1/2 cup of sugar
- 1/2 cup of butter
- 1/2 cup of flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground ginger
- 4 cups of milk
- 1 teaspoon of vanilla extract
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Whisk
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the rice in cold water and drain.
3. In a large pot, combine the rice, water, and raisins. Bring to a boil over high heat.
4. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked and the water is absorbed.
5. In a separate saucepan, melt the butter over medium heat.
6. Add the flour, salt, cinnamon, nutmeg, cloves, and ginger. Whisk until smooth.
7. Gradually pour in the milk, whisking constantly until the mixture is smooth.
8. Add the sugar and vanilla extract, and continue to whisk until the mixture thickens and coats the back of a spoon.
9. Pour the milk mixture over the rice and raisins, and stir to combine.
10. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the top is golden brown and the mixture is bubbling.
11. Remove from the oven and let cool for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 414
- Fat: 16g
- Carbohydrates: 62g
- Protein: 8g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use dried cranberries or chopped dates instead of raisins.
- You can use coconut oil or vegetable oil instead of butter.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the mixture before baking.
- You can add a pinch of cardamom or allspice to the milk mixture for extra flavor.
- You can use maple syrup or honey instead of sugar.
Tips and tricks:
- Be sure to rinse the rice before cooking to remove excess starch.
- Stir the rice occasionally while it's cooking to prevent it from sticking to the bottom of the pot.
- Use a whisk to make sure the milk mixture is smooth and free of lumps.
- Let the kaysefe cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store any leftover kaysefe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the kaysefe in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the kaysefe in individual bowls or on dessert plates.
- Garnish with a sprinkle of cinnamon or a dollop of whipped cream.
Garnishes:
- Cinnamon
- Whipped cream
- Chopped nuts
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the milk mixture is too thick, add a little more milk to thin it out.
- If the top of the kaysefe is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Be sure to cook the rice and milk mixture thoroughly to prevent any foodborne illnesses.
- Store any leftover kaysefe in the refrigerator and discard after 3 days.
Food history:
- Kaysefe is a traditional Middle Eastern dessert that is typically made with shredded phyllo dough and a sweet milk syrup.
Flavor profiles:
- Sweet, creamy, and spiced.
Serving suggestions:
- Serve warm or at room temperature.
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Region: Turkish