Rice Pudding With Lemon Juice And Caramelized Onion (Egyptian Kishk)

• 4 cups chicken broth
• 2 tablespoons white rice, or more to taste
• 1 tablespoon butter
• 1/3 cup sunflower seed oil
• 2 onions, chopped
• 1 (6 ounce) container plain yogurt
• 2 tablespoons lemon juice
• salt to taste
• 2 tablespoons all-purpose flour
• 1 tablespoon toasted pine nuts, or to taste

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.

chicken broth, white rice, butter, sunflower seed oil, onions, yogurt, lemon juice, salt, flour, nuts

Taken from www.allrecipes.com/recipe/231759/rice-pudding-with-lemon-juice-and-caramelized-onion-egyptian-kishk/ (may not work)