Mashkoul — Print Recipe — The Culinary Codex

A comforting porridge of mashed rice cooked with dates and ghee, creating a subtly sweet and creamy dish. This traditional Bahraini preparation reflects the island's ancient date palm heritage.

Ingredients

2 cups short-grain rice
200g soft dates, pitted and chopped
3 tbsp ghee
1/4 tsp cardamom
Pinch of salt
4 cups water
Extra ghee for serving

Instructions

1 Rinse rice thoroughly and place in a heavy pot with water and a pinch of salt. Bring to a boil.
2 Reduce heat to low, cover, and cook for 20 minutes until the rice is very soft and overcooked.
3 Add chopped dates and ghee to the soft rice. Mash everything together with a fork or wooden spoon until well combined.
4 Sprinkle with cardamom and continue to cook on very low heat for 5 more minutes, stirring occasionally.
5 The mixture should be thick, creamy, and slightly sticky with visible date pieces throughout.
6 Serve warm in bowls with an extra drizzle of melted ghee on top. Enjoy as breakfast or a comforting side dish.

Did You Know?

Mashkoul was once a staple sustenance for Bahraini pearl divers, who ate it before dawn to fuel long days of underwater work.