Rice and tahini pudding (Mufattaka)

[sister herb]

"Hard at work, stirring the pudding."



Mufattaka is a glorious rice pudding only familiar to folks who have lived in the oldest traditional Beirut neighborhood called Ras Beirut (Ras is the tip of Beirut or West Beirut, the oldest part of the city).





INGREDIENTS: 4 to 8 servings

• 1 cup of rice (Egyptian or Italian or sushi or any medium-starchy rice)
• 1 cup of tahini
• 1 3/4 cup of white granulated sugar
• 3 cups of water
• 1 Tbsp. of turmeric
• ½ cup of pine nuts, soaked in a bowl of cold water for one hour or longer

1. Place rice in bowl and soak in water overnight. Drain rice and transfer to a heavy-bottom saucepan (pick one large enough to hold at least 4 cups of liquid). Add 3 cups of water and bring mixture to a boil; lower the heat to the max and let the mixture simmer for 45 minutes, stirring from time to time.

2. Add the turmeric and stir; add the tahini and sugar and stir. Stir every few minutes for another 45 minutes. Add the ¼ cup of pine nuts and stir to spread them around the pudding. When the pudding is very thick, rice is soft and the tahini is completely melded into the rice, it is ready. The tahini can at this point separate with the oil coming up to the surface, but it is not absolutely necessary.

3. Transfer the mufattaka to a serving platter and garnish with the remaining pine nuts.

Source: http://www.tasteofbeirut.com/page/13/