Muhallabia (Almond Cream Pudding)

Recipe Ingredients

1/4 cup	40g / 1.4oz	Rice - - (ground to a fine powder)
3 cups	711ml	Milk
1		Salt
1/4 cup	49g / 1.7oz	Sugar
3/4 cup	177ml	Almonds - ground to paste
1 tablespoon	15ml	Rose water
1		Pistachios or almonds - for serving
		Few pomegranate seeds - optional

Recipe Instructions

Time required: 20 minutes plus cooling time

Blend the rice flour with 1/4 cup milk to a smooth paste. Bring the remaining milk to a boil in a heavy bottomed pan. Add the rice flour paste, salt and sugar. Keep stirring till well mixed. Keep stirring constantly with a wooden spoon over medium heat until the mixture bubbles gently. Simmer on low heat for five minutes, stirring often or till cooked. Stir in the ground almonds until well blended. Add the rose water.

Remove from heat and stir occasionally till the mixture cools a little. Pour into a large serving bowl or four individual dishes.

Chill and serve garnished with pistachios or almonds and pomegranate seeds.

Source:
Femina Magazine

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