Rice Pudding With Lemon Juice And Caramelized Onion (egyptian Kishk)

Ingredients

• Servings: 4
• 4 cups chicken broth
• 2 tablespoons white rice, or more to taste
• 1 tablespoon butter
• 1/3 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

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat broth in a saucepan over medium heat; add rice and simmer until rice is slightly tender, 10 to 12 minutes.
• 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.
• 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.
• pour blended yogurt mixture into simmering broth; bring to a boil. reduce heat and simmer until flavors have blended, 2 to 3 minutes.
• garnish with reserved caramelized onion and toasted pine nuts.