V0: described, not machine-verified
Slow-Cooked Rice Pudding with Mastic
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Ingredients
- soaked rice1 cup
- Milk5 cups
- Sugar10-12 tbsp
- vanilla and masticto taste
- Butter1 knob
- cream, nuts, whipped cream, and ice creamto taste
Allergens (inferred from ingredient names): milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 300, protein 9, fat 8, carbs 48, fiber 0, sugar 28
Original steps
- Soak the rice for about 45 minutes, then drain it from the water.
- Melt a knob of butter in a pot, add the rice, and stir until it absorbs the butter; then add just enough hot water to cover the rice, lower the heat, and cover until the water is absorbed.
- Begin pouring 3 cups of milk over the rice, sweetening it with the sugar, vanilla, and mastic.
- Lower the heat and stir occasionally for 10 minutes, leaving the pot lid slightly ajar.
- Add the remaining 2 cups of milk; if the rice is not fully cooked, cover the pot completely and stir occasionally, ensuring the rice does not absorb all the milk.
- Allow to cool, then place in the refrigerator.
- Garnish with coconut, raisins, nuts, whipped cream, or ice cream.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking