We're currently gearing up for Ramadan, which will be approaching in a handful of weeks. I'm hoping that I can do more than one video per week, with a shorter format on the second videos. If you have any suggestions for quick and easy recipes to show off during Ramadan, then drop me a comment as I'd love to discuss it with you. As always, if you want to support the work we do, check out our *Patreon* www.Patreon.com/MiddleEats. I'll be posting more often on there in the coming weeks and there will be some exclusive behind the scenes. We've also got a new goal of reaching $200, this would allow us to get a slider and start looking for a gimbal to improve our footage of the dishes.
I would love to have more information on Ramadan, fasting, and any first hand perspective of what it is like to experience it mixed in to those videos if possible. I know very little of it.
I'm loving your recpie videos, so simply put easy to follow. I recently tried the aubergine fatteh and it was *chefs kissess* haha. If you have any more vegetarian recpies I'd love to see them, especially for Ramadan as I'm not a huge meats fan 😄. Thank you!
I don’t know if there’s any other channel on RU-vid that I am more excited to see a new video from than this one. Thank you for the amazing recipes time and time again!
It's so cool to see how so many cultures have different versions of rice pudding! Here in Portugal we call it Arroz Doce (Sweet Rice -- Arroz even sounds like Roz :) looking forward to trying your recipe!
Yes rice pudding is a super common and popular dessert the world over. Arroz actually comes from the arabic word for rice الرَّوْز Alroz, there are a lot of spanish and portugese words, that came to Spain and Portugal via the Moors, then they became part of the daily language. Azucar is another one, the arabic word for sugar is Sukkar, or Al-Sukkar. Glad you liked it!
Ricardo Roseiro perhaps you forgot that the best desserts and cookies in Portugal come from the Moors time and continued after by the convent nunes. From rose water to cinnamon and almonds in the history of Portugal it’s well documented. Saudades tenho da nossa terra :) specially the cakes...
I've wanted to try and recreate my mum's roz bel laban for so long but i was too afraid i'd mess it up, Think i'll give it a shot now. Keep up the great work!
@@MiddleEats I actually think his channel is quite bad, and your criticism is an accurate one. I watched him make what he described as 'butter chicken' (the Indian dish, murgh makhni) which was quite abysmal and didn't bear much resemblance to the real dish. I pointed out in the comments in a reasonable tone why his dish was too distinct from the original to be referred to by the same name. He replied in what I took to be an extremely arrogant fashion, denying that the way it is made in India should be considered correct, as though by intuition he understood the dish better than those who have prepared and eaten it for generations. I understand that the question of authenticity in cuisine is a complex one and there are good arguments made on both sides of the debate, but I really can't take him seriously in view of that.
@@patavinity1262 That does sound quite problematic, and if what he is making is not the actual dish, but rather an Americanization of it, then he should state so. The whole purpose of this channel is to combat exactly that kind of inauthenticism that I've seen one too many times in many cuisines and also with Middle Eastern food. Have you got any recommendations for good authentic Indian recipes? I'd love to see some.
Hey, love the channel, and I also have a definite rice addiction :) . I also happen to be lactose intolerant though and I wanted to add to your suggestions for dairy-free options. Oat milk is fairly low in fat due to it being grain-based, it does get pretty thick when you heat it up, I guess the barista versions mitigate that, but I've never used those. I would definitely recommend cashew milk because cashew milk is very easy to make in your house, it requires no straining, and you can even stretch it out by adding rice to it if you want to make it a bit cheaper. Also, canned coconut milk in place of the heavy cream at the end would give the rice pudding great flavor as well as texture, due to the higher fat content. Or you could just make a thicker cashew cream if you live somewhere where cashews are cheaper and/or you don't like coconut. Or, even soy milk has a higher fat content than oat milk, though I don't like it personally. The other thing to note with plant-based milks is that they won't foam up the same way a cow milk will when they come to a boil, and maybe add some of your sugar to the milk when you first bring it to a boil to help prevent the skin on the bottom of the pan.
Great tips, thank you for all of that. I actually haven't had cashew milk before, personally I rank the milk substitutes as 1- Oat milk 2- Hazelnut milk 3- Rice milk Then the rest I don't really use. The coconut milk in place of cream is a great idea!
@@MiddleEats you must be using store bought oat milk when you make this rice pudding with it? Any time I have used oat milk in any type of process that involves heating it up the oats bind up the liquid in the milk, much like any other starch would do, which would be very unhelpful if you were using it as a liquid to cook rice. I have heard of people not having this issue, but there are plenty of people who complain of slimy or "gloopy" oat milk on the internet. I live in Canada, which has different products than you have in the UK so of course our experiences with these things will differ, but if anybody watches this video and is inspired to try and make a dairy-free or vegan version for someone they care about, but they aren't aware of the potential issue, I just wanted to put it out there. Also, Hazelnut milk is awesome, but I'm not rich like that, sadly. Rice milk is only good if you add almonds and cinnamon and make horchata (or add cashews in like I said before, it needs more fat for me, I was never into skim milk)
Ah I haven't cooked this with oat milk, I just read a bit about cooking with oatly. Sorry for the confusion. Thanks for leaving your tips, I am certain they will be beneficial to others! Love me some horchata
In many parts of Southeast Asia, we make a variation of rice pudding or sweet porridge using black glutinous rice or regular glutinous rice, which has a high starch content, and coconut milk. It is a classic dessert and sometimes served for evening tea. Reminds me of rainy days during my childhood. 100% vegan too.
Aww no problem, I'm always happy to help especially when it comes to your culinary heritage. If theres any particular dishes that you want recipes for, then just let me know.
I just love your videos. Look at the rice comparisons! Funny when you said we're legally obligated to wash our rice three times. Haha My husband is Asian and taught me this too. Rice pudding is one of my favorite nyummy desserts. Wondering if you could show the bags of brands of rice you like? We have tried different prices and have a hard time choosing a good quality. We know which ones we like of the Asian rices. But we fail with Middle Eastern rices and I even have a bunch we can't seem to eat because it's awful but we hate to throw it out. We've tried basmati, brown and white mostly
Thank you Lisa! Washing rice is a must in any rice eating culture. This was Duru Brand rice. I can show them, but most of the produce I use is only sold in the UK or Europe. The best bet is to get the same variety of rice "Baldo" or if you can't get that then get "Calrose". Hope that helps. Maybe check out my Vermicelli rice episode. I discuss a few different kinds there and you can see what my one looks like.
I know which ones I despise, no cinnamon, no rose water, no orange blossom water. mastic with tangerine are good, so is real vanilla, and video has been saved as this rice pudding technique sounds lovely.
when i see the name roz b laban i instantly clocked you egyptian 😂 because in jordan laban means yogurt which sounds so weird to eat with rice hahaha. We call it riz b haleeb some people say roz too. We use rose water and mastic usually
Hi. Thank you for this great receppe. I make the same but i boil the rice in water. Will try to boil it in milk and see the difference. Question please : if i add greek “mesteka” , at what point should i add it , how many and should i crush it before? Thank you!
For the vegan crew: I was wondering about trying this with coconut milk - they often do that in Indian versions of rice pudding. I just wasn't sure if the Middle Eastern spice mixes would work quite so well?
I have been cooking for over 60 years and have never heard of "mastic", which i nnotice you mention quite a few times in various videos. I looked it up and find it is a "gum/sap" but in the U.S. it certainly isn't common. Perhaps you might cover it in a video? Enjoy your cooking!
Hi there, being Greek, mastic is such a huge treat idea! But, FYI, the liquid extract is usually hard to find, expensive, and likely to be adulterated... In middle eastern stores, on the other hand, small amounts are sold under cristallized resinous form... Which will NOT flavor the mixture, if you just drop it in like a cinnamon stick, to infuse... So, the solution is to grind about 1/4 of a tsp worth of the resin, with a tbs of sugar, in a mortar, till perfectly homogenous, thin powder... You can stir it in with the rest of the sugar, and the heating process will diffuse the aroma. If freshly bought, the stuff can be quite potent, that's why my measurement is so "conservative"... Too much can really be as nasty as too much nutmeg, or vanilla, rose water, etc...! So if you enjoyed the test, and want to add more next time, plainly doubling up the dose could be the wrong idea...
Would you please try to cook a cake I ate years ago at a tea at the house of an ambassador of Tunisia. It had the consistency of pound cake but was made with almonds I guess pounded or made into crumbs. It also had a tinge if rose water. I asked if i could get the recipe and the mother of the ambassador explained she ground the almonds not peeled and added the just little flour, then eggs, butter and sugar and used both orange and rose water. She could not tell exact measures because she made it without it, she “felt” the texture while beating with a wooden spoon. She said was very common in her country. I could never replicated it. She was an extraordinary cake maker specially with dried fruits. Can you help, please please ? Cakes are my passion and fortunately doesn’t hurt my weight. I could live on just cakes, cookies and desserts but the best are Middle Eastern bar none ! Thanks
Was it a short flat square of cake rather than a slice? If so it might be Kalb el Louz or what we call Basbousa in Arabic. We usually make it with semolina and almond or we make it plain and serve it with clotted cream. Do you know the name?
I just made your recipe and it’s now in the fridge setting. I’m a little concerned though because it seems a little loose. Hopefully it sets well! My mom makes the best roz bilaban but she always makes it “bil baraka” so I can never appropriately replicate it. I really hope this works out so it can be my go to recipe. Do you think it’s okay to use less milk next time? Like about 3 cups rather than 4 cups? I do prefer a higher ratio of grain to liquid. Thanks so much for all these wonderful videos!
Hello, I found a place where I can get both Baldo rice and Egyptian short grain rice. I know you told one of the commenters below that one can use either for the pudding but is there one over the other that you particularly recommend?
Once I where I was on pilgrimage in Israel, Jericho, I was served this pudding, cold version ,and oh ! Genius. I will do it with millet and cornstarch. That's for the people who crave yellow colour or need carotenoids.
Seriously, WTF? You painstakingly wash the rice to remove the rice starch, then later you add corn starch. Of all the starches corn is the absolute worse for a variety of reasons. Why not use Tapioca or potato? Or.. I have a better idea: Do not wash the rice. Do not add starch. My son sent me this, I think I will stick with my recipe, it has served me well for decades.
Hi Fred, Firstly, yes I washed the rice to remove starch, the reason I did that is because the starch already in the rice will cause it to congeal when cooked the first time around. It was already sticky when it resembles a risotto and from experience if I hadn't washed the rice it would be gloopy and gummy rather than individual grains clumping together. The second reason I wash the rice is to control the amount of starch. Every kind of rice has a different amount of starch on the surface, if I don't wash the rice and start from as close to 0 as possible, then the recipe would not work for everyone who tries it. This way I can say an exact amount of starch to add to get the right consistency, hence the measurement. Third, I used cornstarch because it is the most widespread starch in the world, if you have one you prefer, then sure go ahead and use it, but universally corn starch is the one of choice in nearly all recipes. I'm sure your recipe is good, but I'm happy with mine and it produces a great result that I wanted to share with people. Enjoy your pudding.
@@MiddleEats Hi, I use 3/4 cup of whatever rice I have handy. I have done this with Arborio, Thai and Calrose. I put this and one bag (1.33 litres) of 3.25% (Homo) milk and a pinch of salt in a double boiler and cover it let it go for 20 minutes or so. Stirring occasionally. At this point I can flavour the milk. Usually I go with 1 teaspoon of real vanilla extract and sugar (sometimes honey) to taste. I am intrigued by your use of cardamom and will try it next time. I am more partial to toasting and grinding the seeds though. Then I take the cover off and let it cook until the desired thickness is there. This would also be the point to incorporate raisins too.
Hello Obi! As usual another great and easy recipe from you. This recipe is quite similar to the one that they have in Mauritius which is known as kheer. It is heavily influenced by Indian cuisine.The baking part in your recipe is an interesting take on it and I will definitely try this. Keep the good work. 🥰😁
Fine moderating of the contention among viewers this week with your reasoning and humility. It’s an important skill and beneficial to the success of the channel.
Eh I tried. I'm not one to delete comments unless something truly offensive is said, but we should all learn to be kinder to each other. Giving someone the benefit of the doubt costs nothing.
Potentially, but you'd have to cook it for a while longer. I don't really know how long the brown rice cooks for, but you can always add more milk to adjust the time.
Thank you! Actually these are from the supermarket, we buy camembert cheese in them and they are designed for melting the whole cheese wheel. Works great for other uses though 😁. She does indeed!
