Mahleb-Flavored Rice Pudding Recipe

Ingredients with Measurements:
- 1 cup short-grain rice
- 4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground mahleb
- 1 teaspoon vanilla extract
- 1/4 cup slivered almonds, toasted
- 1/4 cup dried cherries

Special equipment needed:
- Large saucepan
- Wooden spoon
- Measuring cups and spoons
- Small skillet
- Baking sheet

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a large saucepan, combine the rice, milk, heavy cream, sugar, and salt.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and simmer the rice pudding for about 30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
5. Stir in the ground mahleb and vanilla extract.
6. Toast the slivered almonds in a small skillet over medium heat until golden brown, stirring frequently.
7. Remove the rice pudding from the heat and stir in the toasted almonds and dried cherries.
8. Transfer the rice pudding to a serving dish and let it cool to room temperature before serving.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering.
Serving size:
This recipe makes about 6 servings.

Nutritional information:
Calories per serving: 430
Fat: 18g
Carbohydrates: 57g
Protein: 11g
Sodium: 200mg
Sugar: 32g

Substitutions for ingredients:
- Short-grain rice can be substituted with Arborio rice or sushi rice.
- Heavy cream can be substituted with half-and-half or whole milk.
- Slivered almonds can be substituted with chopped pistachios or walnuts.
- Dried cherries can be substituted with raisins or dried cranberries.

Variations:
- Add a pinch of ground cinnamon or cardamom for extra flavor.
- Substitute the dried cherries with chopped dates or figs.
- Use coconut milk instead of whole milk for a dairy-free version.
- Add a tablespoon of rose water for a floral twist.

Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Stir the rice pudding frequently to prevent it from sticking to the bottom of the pan.
- Toast the almonds in advance to save time.
- Serve the rice pudding warm or chilled, depending on your preference.

Storage instructions:
Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice pudding in the microwave or on the stovetop, stirring frequently, until heated through.

Presentation ideas:
Serve the rice pudding in individual bowls or glasses, topped with extra toasted almonds and dried cherries.

Garnishes:
Garnish the rice pudding with a sprinkle of ground cinnamon or cardamom, or a drizzle of honey.

Pairings:
Serve the rice pudding with a cup of hot tea or coffee, or a glass of cold milk.

Suggested side dishes:
This rice pudding can be served as a dessert on its own, or paired with fresh fruit or a scoop of ice cream.

Troubleshooting advice:
- If the rice pudding is too thick, add a splash of milk to thin it out.
- If the rice is still crunchy after cooking, add more milk and continue simmering until tender.

Food safety advice:
Make sure to store the rice pudding in the refrigerator and consume it within 3 days to prevent foodborne illness.

Food history:
Mahleb is a spice made from the ground seeds of the cherry tree, and is commonly used in Middle Eastern and Mediterranean cuisine. Rice pudding is a classic dessert that has been enjoyed for centuries around the world.

Flavor profiles:
This rice pudding has a creamy and comforting texture, with a subtle nutty and floral flavor from the mahleb and toasted almonds.

Serving suggestions:
Serve this rice pudding as a sweet and satisfying dessert after a meal, or as a comforting snack any time of day.

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Region: Turkish

Taste: Sweet, Nutty, Aromatic, Creamy