BCL - Rice Pudding with Lemon Juice and Caramelized Onion (Egyptian Kishk) Good Recipes

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Rice Pudding with Lemon Juice and Caramelized Onion (Egyptian Kishk)

"Easy and engaging savory rice facet dish with lemon and caramelized onion. Eat with salad and meat or chicken. It may be served warm or room temperature."

Ingredients :

4 cups bird broth
2 tablespoons white rice, or extra to taste
1 tablespoon butter
1/three cup sunflower seed oil
2 onions, chopped
1 (6 ounce) box undeniable yogurt
2 tablespoons lemon juice
salt to taste
2 tablespoons all-reason flour
1 tablespoon toasted pine nuts, or to flavor

Instructions :

Prep : 10M	Cook : 4M	Ready in : 35M

Heat broth in a saucepan over medium heat; upload rice and simmer until rice is barely smooth, 10 to 12 minutes.
Heat butter and oil in a skillet over medium warmness; cook dinner onions inside the hot butter-oil combination, stirring constantly, until onions are golden brown, 15 to twenty minutes. Reserve approximately 1 tablespoon caramelized onions for garnish; spoon the last caramelized onions into the simmering broth.
Mix yogurt, lemon juice, and salt in a bowl; whisk flour into yogurt mixture till easy. Blend yogurt mixture and 1 cup broth (freed from onion and rice) in a blender until easy.
Pour mixed yogurt mixture into simmering broth; carry to a boil. Reduce warmness and simmer until flavors have blended, 2 to a few minutes.
Garnish with reserved caramelized onion and toasted pine nuts.

Notes :

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