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

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Ingredients

4 cups chicken broth
2 tablespoons white rice, or more to taste
1 tablespoon butter
⅓ cup sunflower seed oil
2 onions, chopped
1 (6 ounce) container plain yogurt
2 tablespoons lemon juice
salt to taste
2 tablespoons all-purpose flour
1 tablespoon toasted pine nuts, or to taste

Nutrition Info

284.1 calories
carbohydrate: 16.7 g
cholesterol: 10.2 mg
fat: 22.9 g
fiber: 1.2 g
protein: 4.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 52.6 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat broth in a saucepan over medium heat, add rice and simmer until rice is slightly tender, 10 to 12 minutes.

  2. Heat butter and oil in a skillet over medium heat, cook onions in the hot butter-oil mixture, stirring constantly, until onions are golden brown, 15 to 20 minutes. Reserve about 1 tablespoon caramelized onions for garnish, spoon the remaining caramelized onions into the simmering broth.

  3. Mix yogurt, lemon juice, and salt in a bowl, whisk flour into yogurt mixture until smooth. Blend yogurt mixture and 1 cup broth (free of onion and rice) in a blender until smooth.

  4. Pour blended yogurt mixture into simmering broth, bring to a boil. Reduce heat and simmer until flavors have blended, 2 to 3 minutes.

  5. Garnish with reserved caramelized onion and toasted pine nuts.

Recipe Yield

4 servings

Recipe Note

Easy and tasty savory rice side dish with lemon and caramelized onion. Eat with salad and meat or chicken. It can be served hot or room temperature.

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