Ever since my daughter returned home to study for her final exam in med school, I have been preparing this creamy milk pudding almost every day. Stirring it until it is thick enough to be infused with orange blossom water evokes fond memories of my own childhood. I loved opening the fridge to find small bowls of mhallabiyeh neatly arranged on the shelf. This delicious dessert that my mother used to make was a special treat after a long day at school.
In my recipe I use rice flour like my mother and grandmother. Rice flour gives the pudding a distinctive slightly gritty texture. I love it! However, if you prefer a smoother texture, you can substitute one rice flour tablespoon with one tablespoon cornflour.
Mhallabiyeh doesn’t only make the perfect sweet for hungry souls after a long day of studying but also an exquisite dessert for your guests. Serve it with compote of your choice (I love fruit cocktails) and enjoy the creaminess of the aromatic pudding and the juices of the compote mixing heavenly together. Divine!
Sahtein!
Ingredients
Method
- Whisk the milk, sugar and ground rice in medium pot. Cook over medium-high heat, stirring all the time in one direction, for about 12 minutes until the pudding boils and thickens to coat the back of the spoon. Flavour with orange blossom water and stir once.
- Immediately pour the pudding into small dessert bowls, allow to cool and chill.
- Serve plain or with some cocktail compote.
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