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


"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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35 m servings 299 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 299 calories; 23.4 g fat; 17.7 g carbohydrates; 5.2 g protein; 15 mg cholesterol; 1013 mg sodium. Full nutrition

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I wanted to delete my review once I realized I misread the recipe, but I wasn't allowed. Sorry.