Rice Pudding

Ingredients

1 cup Medium Grain White Rice (or long grain)
2 cups water
3- 4 cups milk (or as much as you need)
1 tablespoon salted butter
2 cinnamon sticks, or 1/2 tsp ground cinnamon
1/4 cup sugar (or as much as you like)
1/2 tsp ground cardamom
1/2 tsp vanilla extract
1/4 cup rosewater (optional)

Directions:

In a small bowl, combine the rice with water and set aside for a couple of hours. It makes the process of cooking faster (Do not use this water for cooking).

In a medium pot, combine the rice, water, milk, salted butter, sugar, and two cinnamon sticks (or use 1/2 tsp ground cinnamon in the end). Bring it to a gentle boil. Reduce the heat to low, and simmer until the rice perfectly cook. Stir occasionally.

In the end, add ground cardamom, vanilla extract, ground cinnamon (if you are not using cinnamon sticks), and rosewater. Remove from the heat and set aside.

Serve it with honey, or different kinds of syrups, or molasses, or jams.

My Notes:

• You can either use medium grain white rice or long grain rice such as basmati or jasmine rice. 
• Soak the rice with extra water, and set aside for a couple of hours. (it makes the time of cooking shorter). 
• If you are using long grain rice, use a food processor to crush the rice to small pieces before cooking (as I did for this recipe). 
• The rice has to be cooked, but there should still be visible creamy liquid (Not all should be absorbed). If the liquid is absorbed faster than you expected and the rice is not cooked yet, add more hot water or milk. 
• Taste the pudding to see if you like to add more sugar (I did not like my pudding to be sweet, so, I used just two tablespoons sugar). 
• I served it with honey, syrup, and two different kinds of jams. 
• ................................Delicious .......................................
• 
  

Easy Chicken Curry

(Original recipe makes 4 servings)

Ingredients

3-4 tablespoons olive oil or coconut oil (vegetable oil also works)

1 finely chopped small yellow onion

3 garlic cloves, minced

1 teaspoon cinnamon
1/2 tsp. ground cumin
2 1/2 tbsp. curry powder

2 tsp. paprika

1 tsp. grated ginger 

ُSea salt 

2 skinless, boneless chicken breast halves, or use four skinless chicken drumsticks
2-3 tablespoons tomato sauce 

1 cup plain yogurt

1/2 cup chicken stock

1/2 teaspoon black pepper, or red pepper (if you like to make it very spicy, add chili pepper)
1-2 tbsp. fresh lemon juice

Directions:

Heat the oil in a big skillet over medium heat. Add chopped onion. Saute it until tender. Stir in garlic, cinnamon, curry powder, paprika, ground cumin, ginger, salt, and pepper. After stirring for one minute, add chicken, tomato paste (or sauce), yogurt, and chicken stock. Bring to a boil. Reduce heat, and let the chicken cook for 30 minutes.

In the last 5 minutes of cooking, add lemon juice.


My Notes:

• I served it with Basmati rice and steamed broccoli 
• you can serve it with rice,  or steamed vegetables
• ..............................Enjoy..................................