Pounded Rice Pudding


        1 qt. milk
        1/4 cup pounded rice
        3/4 cup water
        3/4 cup sugar
        1 tsp. ma'ez zahr (orange blossom essence)
        1/4 cup chopped blanched almonds and
          skinned pistachio nuts
This Lebanese pudding is a favorite both summer and winter, especially liked by children and always served to invalids. In the Middle East the rice may be purchased already pulverized. It could also be pulverized at home with a mortar and pestle or in an electric blender.

Mix rice with water and add to milk which has been brought to a boil. Stir and cook until thickened and then add sugar. Continue cooking and stirring until mixture coats the spoon. Add flavorings and bcil a few minutes longer. Pour into individual serving dishes and decorate with chopped nuts.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)