ʾaruz muʿassal

Third Course – Muslim Feast Classics

Return to Menu

Ingredients:

Arborio Rice, Milk, Honey, Salt, Ceylon Cinnamon

Alternate Ingredients:

Arborio Rice, Almond Milk, Honey*, Salt, Ceylon Cinnamon

_{*Some people who eat Vegan choose to eat Honey, and some do not. At our event, all of the guests requesting Vegan alternatives do eat Honey so this is listed as a Vegan alternative. At home, you could substitute any sweetener and milk you prefer.}

Take rice and soak it for a day or a night in fresh water, enough to cover it. Rinse it and put it on the fire in a pot (qidr) or cauldron; let it cook with water or milk. Add 4 or 5 ratls (pounds) honey, which has been strained and its froth removed [after boiling it]. Cook the pot gently on a slow fire, adding milk all the while, until it binds (yaltajf) and thickens. Pour it into a large wide bowl (qafa), smooth the surface with a ladle and fill a hollow made in the middle of it with melted fresh butter. Sprinkle the dish with crushed sugar and Ceylon cinnamon and serve it.
Anwāʿ al-ṣaydala fī alwān al-aṭʿima 329

Discussion

Documentation forthcoming

References

ASA 329

Modernized Recipe

6 oz.	Arborio Rice
1/2 c.	Honey
3 c.	Milk
1/4 t.	Salt

3 T.	Butter, Melted
1 T.	Turbinado Sugar
1/4 t.	Ceylon Cinnamon

In a large bowl, cover the Rice with water and soak overnight (or all day to make it i the evening)
Drain the rice
Add the Rice, Honey, enough Milk to cover the rice, and Salt to a pot and bring to a simmer
Simmer gently, adding the remainder of the Milk as needed, little by little, while stirring occasionally to prevent sticking. (About 20-30 minutes)
Once the rice is fully cooked and the pudding is thick, pour it into a bowl.
Take a ladle or large spoon and create an indentation in the center of the pudding.
Pour the melted Butter into the indentation
Mix together the Sugar and Cinnamon and sprinkle the pudding generously, using it all