Spiced Rice Pudding “Moghli” and A Guest Post…

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almond, anise, caraway seeds, Celebratory food, cinnamon, coconut, Give Recipe, giving birth food, Guest post, Healthy new mom recipes, middle eastern, moghli, Nuts, Pine nut, Pistachio, pudding, Raisin, rice pudding, spices, sweets

Traditional pudding is made with finely milled rice flour, seasoned with cinnamon and caraway and garnished with pistachios, pine nuts, raisins and almonds. Usually Served after women giving birth.

Today I am a guest posting over at Give Recipe, it’s my first guest post, though. Zerrin gave birth to her first child, so cute little and lovely boy, she asked me to be her guest. She prepared some posts to share on her blog while she is out, in order to give time for herself with the new baby and to enjoy being a mom.

Zerrin over her blog Give Recipe, likes to share her turkish heritage, food cuisine and culture, in a way to let us travel through her lovely recipes and charming food pictures with a variety of kebab dishes, fyllo pies, sweets and turkish delights, and nutty, syrupy pastries, to know more about this sophisticated and rich cuisine.

When Zerrin contacted me about the guest post, I gladly told her About some recipes that had been photographed lately and are in editing phase. The surprising, I couldn’t decide which one to post for her. Then I remembered a recipe that my aunt (also she’s my mother in law) used to make for me after giving birth, the spiced rice pudding will be perfect.

The secret to preparing this traditional celebratory pudding is in the stirring: ……

You know what, I think it’s better you go a head to Zerrin’s blog and you can continue reading the post and more of this recipe secrets here. I hope you take the time to check out the rest of Zerrin’s gorgeous blog, you’ll be glad you did.

Happy digging….:)

And many thanks to Zerrin for this opportunity, I was so happy writing to your’s.

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Coconut Rice Pudding Parfait with Mango and Basil

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coconut, Coconut milk, cold dessert, desserts, mango, Milk, pudding, rice, rice pudding, sweets

 

Refreshing light but creamy, mellowed with coconut, layered with fresh and sweet mango that infused with basil, it sure comforts and cools.

I’m sure I did mention before that I’m big pudding fan, but here you’ll read it again. I love pudding, any type, any flavor. Rice pudding is on the top, but this is the one rice pudding that can actually feel refreshing. Custardy and creamy, it taste like nothing I’d ever seen rice do, and yet comfortingly familiar, milk and sugar being the first things to teach us what delicious means. To make it looser and lighter, I finish it by stirring in coconut milk, which also adds its own sweet, tropical character to it. part of it is how you can make it more looser and serve it colder, layered with fresh mango infused with aromatic fresh basil, so it sure cools you.

Coconut Rice Pudding Parfait with Mango and Basil

2 1/2 cups water
Pinch of salt
1/2 cup short grain white rice such as Japanese or Arborio
2 cups whole milk
1 can (14 1/2 ounces) coconut milk
1/4 cup packed light brown sugar
1/4 cup granulated sugar
14 fresh basil leaves
2 large firm, ripe mangoes, peeled, pitted and finely chopped
2 tablespoons lime juice

In a large, heavy saucepan over high heat, bring the water and salt to a boil. Add the rice, then reduce heat to low, cover and cook 20 minutes.

Remove the pan from the heat and let the rice stand, covered, for 10 minutes. Stir the milk, coconut milk, brown sugar and granulated sugar into the rice.

Bring the mixture just to a boil over medium heat. Reduce heat and cook at a bare simmer, stirring frequently at first and constantly toward the end, for about 30 minutes, or until the mixture is thick and creamy and the rice is soft.

Transfer the rice to a bowl and let cool to room temperature, stirring frequently to keep a skin from forming. Refrigerate the rice pudding, tightly covered, for at least 4 hours, or until thoroughly chilled and set.

To serve, cut 6 basil leaves into fine shreds. In a medium bowl, stir together the mango, shredded basil and lime juice. Spoon 1/2 cup rice pudding into each of 8 short glasses.

Add 2 tablespoons of the mango mixture to each, then top with about 1/4 cup pudding. Finish with 2 more tablespoons of the mango mixture. Garnish each serving with a whole basil leaf.

When You Crave for Sweets: Raspberry-Lemon Layer Bars

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almond, chease cake bars, coconut, dessert bars, desserts, lemon cream, raspberry, raspberry desserts

These bars are addictive, layers of good things match up together into a sweet creamy with a touch of sour taste . Something you can be proud to serve on any dessert table.

Whether you have little time or a lot of time, when you crave for special desserts, you are looking for good times with the family and friends. No matter how simple or sophisticated the dessert is, the sweet tooth can feast on anything sugars taste.
I’ll admit it, the first time I saw the recipe on Kitchen Aid (best-loved recipes), I fall in love with it. And because I love raspberry too, I added some raspberry jam to the cream cheese layer(which the original recipe doesn’t call for the raspberry). The lemony creamy layer is extremely heavenly, it had no sugar, but the sweetness comes from the raspberry, the chocolate, and the coconut additions.

Raspberry-Lemon Layer Bars

2 cups vanilla wafer crumbs (graham crackers)
6 tbsp butter, melted
1 package(8 oz) cream cheese, softened
1 tbsp grated lemon peel
3 tbsp lemon juice
1 egg
1\2 cup raspberry jam (recipe follow)
3\4 cup white chocolate chips
1 cup sweetened flaked coconut
1\2 cup sliced almond or chopped macadamia nuts

For the raspberry jam:
2 cups raspberry, fresh or frozen
1\3 cup sugar
1 tbsp corn syrup

Start making the raspberry jam. On a sauce pan, add all the ingredients for the jam together, set on medium heat, stir and bring to boil. stir again to insure that all the sugar has dissolved. lower the heat and let cook on medium low for 10 min. let cool.

Preheat oven to 350 f. Stir together graham crackers crumbs and butter. Press crumb mixture firmly in bottom of 13×9-inch baking pan.

Place cream cheese, lemon peel, lemon juice and egg in a bowl. Beat on medium-low until smooth. Spread evenly over crumb mixture.

Spoon the raspberry jam on the top of cream cheese layer, and carefull spread it over.

Layer evenly with chips, coconut and almond; press down firmly with fork.

Bake about 20 min or until lightly browned. Cool completely.

Cut into 4 rows by 8 rows. Cover and refrigerate until ready to serve.