Mhallabiyé
I grew up eating this smooth, light rice pudding perfumed with aromatic rose water. As a child, I don’t recall a time when I’d open the fridge at our home without finding these mini glass bowls filled with this delight. My mother used to play around with it, sometimes adding a layer of chocolate mhallabiye which made it even more appealing and delicious! Preparing this today simply transported me to my mom’s kitchen…I smelled her scent and felt her smiling at me with approval!
Mhallabiyé
Yield: 8
Ingredients
- 8 cups milk
- 8 tbsp sugar (or more or less to taste)
- 10 tbsp rice flour
- 2 tbsp rose water
Instructions
- Place 6 cups milk in a saucepan and add the sugar.
- In a bowl, mix the rice flour with the remaining 2 cups milk and let sit while stirring the milk/ sugar mixture until it comes to a gentle boil on medium heat.
- Whisk the rice flour mixture until smooth making sure there are no lumps.
- Add it to the boiling milk in the saucepan continuing to whisk vigorously until the mixture thickens. Stir in the rose water and cook for an additional minute.
- Ladle the mhallabiye into small bowls and let cool completely at room temperature.
- Cover with plastic wrap and transfer to the fridge for 2 hours or up to overnight. Serve and enjoy!
- For the chocolate version you can simply use chocolate milk instead of the regular milk or add 3 tbsp cocoa powder to the milk mixture before you bring it to a boil.