Dessert

Muhallabia (Middle Eastern milk pudding)

Name: Muhallabia (Middle Eastern milk pudding) recipe
Yield: 4
Ingredients: 50g finely ground white long-grain rice (ground in a pestle and mortar or a spice grinder); 1 1/2 tbs cornflour; 4 cups (1L) cold milk; 100g caster sugar; 3/4 cup (75g) almond meal; 1 1/2 tbs orange blossom water (from gourmet food shops); 2 tbs chopped pistachios or almonds, to serve

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by Rick Stein

Chef, author, TV presenter

Sep 05, 2020

This rich and creamy Middle Eastern dessert is the perfect summer indulgence.

50g finely ground white long-grain rice (ground in a pestle and mortar or a spice grinder)
1 1/2 tbs cornflour
4 cups (1L) cold milk
100g caster sugar
3/4 cup (75g) almond meal
1 1/2 tbs orange blossom water (from gourmet food shops)
2 tbs chopped pistachios or almonds, to serve

Method

1.

In a large bowl, mix together ground rice and cornflour. Add 1/4 cup (60ml) cold milk and sugar and stir to form a paste.
2.

Place the remaining milk in a medium saucepan over medium-high heat. Bring to the boil and whisk in the cornflour paste. Reduce heat to medium and simmer, whisking frequently, for 10-15 minutes until thickened. Add the almond meal and continue to stir for a further 5 minutes, then add the orange blossom water.
3.

Divide mixture among four 1-cup (250ml) capacity serving dishes or cups and refrigerate until cool. Scatter with chopped pistachios to serve.