Mrazzaziyeh
March 31st, 2020
Mrazzaziyeh is Syrian rice pudding. It is similar to Aruz Bel-Halib, but is prepared with rice powder instead of rice grain.
Let’s make Mrazzaziyeh:
1, 2. Put 85 g Egyptian short grain rice in a bowl.
3, 4. Add boiling water to rice.
5, 6, 7. Stir and set aside to soak for 15 minutes.
8. After 15 minutes, drain water from rice.
9, 10. Put a strainer over a bowl, add the rice and leave to drain.
11, 12, 13, 14. Bring a baking sheet, spread the rice.
15, 16. Keep the baking sheet at room temperature for 24 hours.
After 24 hours, the rice will dry.
17 to 24. Bring spice grinder, and grind the rice, the rice should be like a powder but not too fine and not coarse. The rice powder is 85 g.
25, 26, 27. Pour 1000 ml full fat milk into a large pot.
28, 29, 30 ,31. Add 85 g rice powder to milk and whisk.
32. Turn on heat, and keep over high heat with continuous stirring using at the beginning the whisk for 5 minutes.
33, 34. Then use a wooden spoon and stir until it starts to boil. Reduce heat and cook over medium heat with continuous stirring.
35, 36, 37, 38. Add 90 g sugar and stir to dissolve. The mixture will thicken by time.
39, 40, 41, 42, 43, 44. Measure 1/2 gram mastic tears and put them on a plastic paper, then add 1/8 teaspoon powdered sugar to them.
45, 46. Use a pestle and crush mastic tears with powdered sugar between sheets of a plastic paper.
47, 48. Add crushed mastic mixture to the milk, and stir.
49, 50. Stir, the mixture should thicken but still pourable.
51, 52. Turn off heat, then add 15 gram (1 tablespoon) orange blossom water and stir.
53 to 58. Serve hot rice pudding in small bowls, and set aside at room temperature to cool, then put in the refrigerator uncovered.
59, 60. Skin will be formed on surface after putting in the refrigerator, this is the traditional look of rice pudding.
53. Serve mrazzaziyeh cold, and it tastes better if served after two days.
Mrazzaziyeh
From: Family Recipe / Servings: 6 small bowls (capacity of bowl = 150 ml)
PDF Text Only / Print With Images
| 85 g Egyptian short grain rice
1000 ml full fat milk 90 g sugar 1/2 g mastic tears 1/8 tsp powdered sugar 15 g (1 tbsp) orange blossom water
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Put 85 g Egyptian short grain rice in a bowl. Add boiling water to rice. Stir and set aside to soak for 15 minutes. After 15 minutes, drain water from rice. Put a strainer over a bowl, add the rice and leave to drain. Bring a baking sheet, spread the rice. Keep the baking sheet at room temperature for 24 hours. After 24 hours, the rice will dry. Bring spice grinder, and grind the rice, the rice should be like a powder but not too fine and not coarse. The rice powder is 85 g. Pour 1000 ml full fat milk into a large pot. Add 85 g rice powder to milk and whisk. Turn on heat, and keep over high heat with continuous stirring using at the beginning the whisk for 5 minutes. Then use a wooden spoon and stir until it starts to boil. Reduce heat and cook over medium heat with continuous stirring. Add 90 g sugar and stir to dissolve. The mixture will thicken by time. Measure 1/2 gram mastic tears and put them on a plastic paper, then add 1/8 teaspoon powdered sugar to them. Use a pestle and crush mastic tears with powdered sugar between sheets of a plastic paper. Add crushed mastic mixture to the milk, and stir. Stir, the mixture should thicken but still pourable. Turn off heat, then add 15 gram (1 tablespoon) orange blossom water and stir. Serve hot rice pudding in small bowls, and set aside at room temperature to cool, then put in the refrigerator uncovered. Skin will be formed on surface after putting in the refrigerator, this is the traditional look of rice pudding. Serve Mrazzaziyeh cold. |
Notes and Tips
Read about Mastic here.
Crush the mastic with powdered sugar before start making the rice pudding.
