Ingredients for Muhallabia Ground Rice Pudding
- 4 cups milk
- Rice Flour
- 1 tablespoon cornflour
- 1/2 cup sugar
- Rose Water
- Almonds
- Pistachio Nut
- Freshly grated nutmeg for garnish
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How to Make Muhallabia Ground Rice Pudding
- In a small bowl, whisk together 1/4 cup of the milk with 1/4 cup ground rice and 1 tablespoon cornflour until completely smooth and lump-free.
- In a medium saucepan, combine the remaining 3 3/4 cups milk and 1/2 cup sugar. Heat over medium-low heat, stirring gently until the sugar dissolves completely.
- Gradually whisk the ground rice mixture into the warm milk, stirring constantly with a wooden spoon to prevent burning. Bring the mixture to a gentle simmer, stirring continuously.
- Continue stirring until the pudding thickens considerably, coating the back of a spoon. This will take about 8-10 minutes.
- Reduce heat to low. Stir in 1 tablespoon rose water and 1/4 cup chopped almonds (or pistachios). Continue to stir gently for another 2-3 minutes.
- Remove from heat and let the pudding cool slightly. Pour into a glass bowl or individual serving dishes.
- Garnish with remaining chopped nuts and a light dusting of freshly grated nutmeg. Refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the pudding to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
44g
Fat
22g
Carbs
8g