Rice Pudding with Lemon Juice and Caramelized Onion (Egyptian Kishk)

annooj 0

"Easy and tasty savory rice side dish with lemon and caramelized onion. Eat with salad and meat or chicken. It can be served hot or room temperature."
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35 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat broth in a saucepan over medium heat; add rice and simmer until rice is slightly tender, 10 to 12 minutes.
  2. Heat butter and oil in a skillet over medium heat; cook onions in the hot butter-oil mixture, stirring constantly, until onions are golden brown, 15 to 20 minutes. Reserve about 1 tablespoon caramelized onions for garnish; spoon the remaining caramelized onions into the simmering broth.
  3. Mix yogurt, lemon juice, and salt in a bowl; whisk flour into yogurt mixture until smooth. Blend yogurt mixture and 1 cup broth (free of onion and rice) in a blender until smooth.
  4. Pour blended yogurt mixture into simmering broth; bring to a boil. Reduce heat and simmer until flavors have blended, 2 to 3 minutes.
  5. Garnish with reserved caramelized onion and toasted pine nuts.