MUHALLABIA (GROUND RICE PUDDING)
A classic Middle Eastern dessert, which I have often eaten in Middle Eastern restaurants, so I was pleased to find it in Christine Osborne's 'Middle Eastern Food and Drink'. I have not yet tried this recipe. I am posting it for the 2005 Zaar World Tour. When I've eaten this dish, it has been garnished with chopped pistachio nuts. This recipe offers chopped almonds as an alternative. This is a make-ahead recipe: the estimated preparation and cooking times do not include the time needed for chilling.
Provided by bluemoon downunder
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Using a little of the milk, mix the ground rice and cornflour to a smooth paste.
- Over a medium-low heat, slowly heat the sugar in the rest of the milk.
- Stirring constantly with a wooden spoon, and being careful not to burn the bottom of the pan, add the paste to the milk, and simmer the mixture until it is just off boiling. Keep stirring until the mixture thickens (which it should do in 10-15 minutes).
- Add the rose-water and ground almonds and continue to stir over a low heat; simmer for about 5 minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes.
- Garnish with the nuts ( almonds or pistachios) and nutmeg, then chill for 3-4 hours before serving.
Nutrition Facts : Calories 246.3, Fat 13.3, SaturatedFat 4.5, Cholesterol 24.1, Sodium 129.6, Carbohydrate 24.9, Fiber 1.6, Sugar 11.1, Protein 8.7
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Ritchelle Casana
[email protected]I've never made muhallabia before, but this recipe made it so easy. I'll definitely be making it again.
Mell Dellamar Dellamar
[email protected]This muhallabia is so easy to make, and it's always a hit with my family and friends.
Bollywood Ka bat
[email protected]I'm allergic to coconut, so I used almond milk instead. It turned out just as delicious!
Kobir Bokul
[email protected]This muhallabia is the perfect dessert to serve after a heavy meal.
Annna Ishaa
[email protected]I'm glad I found this recipe! I've been looking for a good muhallabia recipe for ages.
Mable Ndlovu
[email protected]I'm not sure what went wrong, but my muhallabia turned out too thick. I think I might have added too much cornstarch.
Ahtasham Paracha
[email protected]This muhallabia is a great way to use up leftover jasmine rice.
Oluwafisayo Oyetubo
[email protected]I love how this recipe uses jasmine rice. It gives the muhallabia a unique and delicate flavor.
Ali Mughal333
[email protected]This muhallabia is so versatile! I've served it with fresh fruit, nuts, and even a dollop of whipped cream. It's always a crowd-pleaser.
Naura Calixte
[email protected]I've tried a lot of different muhallabia recipes, but this one is definitely my favorite. It's the perfect balance of creamy and sweet.
kaysor ahmed
[email protected]This recipe is a great introduction to Middle Eastern cuisine. It's easy to make and the flavors are amazing.
adeola lawal
[email protected]I made this muhallabia for a potluck and it was a huge hit! Everyone loved it.
Retro Gamer
[email protected]I'm not a big fan of coconut, so I omitted it from the recipe. The muhallabia was still delicious without it.
Anita Waddell
[email protected]This recipe is a great way to use up leftover rice. I always have some leftover rice in the fridge, so it's nice to have a recipe that I can use it in.
Shaik khaja Mainuddin
[email protected]I had some trouble finding ground rice, but I was able to make my own by grinding regular rice in a blender. The muhallabia turned out great!
MR Mostakin Islam
[email protected]The muhallabia was a bit too sweet for my taste, but it was still enjoyable. Next time, I'll reduce the amount of sugar I add.
Granisha Williams
[email protected]I love how easy it is to make muhallabia. It's a great dessert to have on hand for unexpected guests or when I'm craving something sweet.
Muhammad Ahsan
[email protected]This recipe is a keeper! The muhallabia turned out amazing, with a rich and creamy texture. I garnished it with pistachio and coconut, which added a nice touch of color and flavor.
Onye Eze
[email protected]Muhallabia was a hit at my dinner party! It was creamy, smooth, and had the perfect balance of sweetness. The ground rice gave it a unique texture that everyone loved. I will definitely be making this again.
bilal lala
[email protected]This muhallabia recipe was a delightful culinary journey. The delicate flavors of jasmine, coconut, and rose came together beautifully, creating a dessert that was both refreshing and satisfying. I especially appreciated the ease of preparation - it