Porridge is considered a popular food and is widely served on various social occasions. Porridge is one of the main meals in Yemen, Sudan, Oman, and Saudi Arabia. Each country has a famous porridge that differs in its ingredients. Ghee and honey are usually added to the porridge before serving it. We will mention this to you. The article contains three different recipes for preparing the sweet Eid.
Rice porridge with milk
Ingredients
- A cup of Egyptian rice.
- Three cups of liquid milk.
- A cup of cream.
- Three tablespoons of starch.
- Six cups of water.
- a cup of sugar.
- A teaspoon of vanilla.
How to prepare
- We wash the rice, soak it in warm water for ten minutes, then drain the water well.
- Boil the rice in water over high heat for about three minutes, then leave it on low heat for a quarter of an hour.
- Dissolve the starch in a little cold water.
- Make sure the rice is cooked, then add the milk, cream, sugar, and starch, stir the ingredients well, and leave the porridge for five minutes on a very low heat.
- Pour the milk rice porridge into individual serving dishes and garnish with mixed nuts.
Oat porridge
Ingredients
- Half a cup of oats (ready-to-cook oats).
- Two cups of water.
- One and a half cups of liquid milk.
- Two tablespoons of sugar (to taste).
- Half a teaspoon of ground cinnamon (optional ingredient).
- Dried fruits for garnish.
- Crushed nuts for garnish.
How to prepare
- Place the oats and water in a deep pot, add the liquid milk, sugar, and cinnamon, and place the ingredients on medium heat until the mixture is hot.
- Reduce the heat after the mixture boils and leave the porridge on low heat, stirring occasionally, until the ingredients thicken and a medium-thick porridge is formed.
- We pour the porridge into individual small plates and decorate it with nuts and fruits.
Omani porridge
Ingredients
- Three cups of flour.
- Two cups of sugar.
- A liter and a half of water.
- One and a half teaspoon of saffron.
- Half a cup of rose water.
- My ghee (for garnish).
How to prepare
- Soak saffron in rose water and leave it aside until the water turns the color of saffron.
- Mix the flour in half a liter of water (two cups) and stir quickly so that no lumps of flour form.
- Place the amount of sugar in a saucepan over low heat and leave it until it dissolves and begins to turn red (the sugar should not burn).
- Add a liter of water (four cups) to the sugar, stir the ingredients with a wooden spoon, and leave the mixture until it boils.
- Add the flour mixture that we prepared previously and pour it in gradually, stirring with a wooden spoon so that it mixes with the sugar and does not clump, and continue stirring for two minutes.
- Add saffron and rose water to the porridge, stir well, and leave it on low heat until it becomes medium thick and turns brown.
- We remove the pot from the heat, pour the porridge into small plates and brush the top with local ghee.
