Muhallabia Ground Rice Pudding Recipes

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MUHALLABIA (GROUND RICE PUDDING)



Muhallabia (Ground Rice Pudding) image

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

1 liter milk, low fat should be fine
2 tablespoons rice flour
1 tablespoon cornflour
5 tablespoons sugar
1 tablespoon rose water
70 g almonds, ground
almonds, blanched and chopped, to garnish or
pistachio nut, chopped, to garnish
nutmeg, grated, to sprinkle on top

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

GROUND-RICE PUDDING (MEHALLABIA)



Ground-Rice Pudding (Mehallabia) image

Posted for the Zaar World Tour 2006-Egypt. From the "Best of International Cooking" cookbook. I haven't had the opportunity to try this recipe yet. The surface crust on this pudding is stirred into the pudding giving it a delicate caramel flavor. Note: Prep time doesn't include refrigeration time.

Provided by Bayhill

Categories     Dessert

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup raisins
2 tablespoons hot water
1 1/8 cups uncooked long-grain white rice
3/4 cup sugar
3 tablespoons cornstarch
3 1/2 cups hot milk (140 F)
1 teaspoon vanilla
2 tablespoons chopped pistachios
2 teaspoons rose water (can use a sprinkle of cinnamon instead)

Steps:

  • In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high.
  • In a medium saucepan, combine sugar, ground rice and cornstarch. Stirring constantly over medium heat, gradually add milk; continue stirring until slightly thickened. Simmer 15 minutes.
  • Preheat oven to 400ºF. Butter a 9-inch baking dish; set aside.
  • Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish.
  • Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
  • Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.

Nutrition Facts : Calories 555.1, Fat 9.9, SaturatedFat 5.2, Cholesterol 29.9, Sodium 109.4, Carbohydrate 105.3, Fiber 1.6, Sugar 45.1, Protein 11.9

MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)



Mahalabia (Middle Eastern-Style Milk Pudding) image

This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.

Provided by Amel

Categories     Desserts     Custards and Pudding Recipes

Time 2h25m

Yield 6

Number Of Ingredients 7

3 cups milk
¾ cup white sugar
1 cup cold water
6 tablespoons cornstarch
1 cup heavy whipping cream
1 tablespoon rose water
2 cardamom pods, crushed

Steps:

  • Combine milk and sugar together in a saucepan; bring to a boil.
  • Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
  • Refrigerate milk mixture until completely cooled, 2 to 4 hours.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 39.3 g, Cholesterol 64.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 67 mg, Sugar 30.7 g

MAHALABIA (LEBANESE CARDAMOM PUDDING)



Mahalabia (Lebanese Cardamom Pudding) image

This delicious Lebanese milk pudding is flavored with cardamom, which gives it a unique taste. If you cannot find cardamom extract, let a few crushed cardamom pods steep in the hot milk for several minutes until fragrant.

Provided by DeuxDilettantes

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 3h55m

Yield 5

Number Of Ingredients 9

2 cups milk
6 tablespoons cornstarch
¼ cup white sugar
2 drops cardamom-flavored extract
¼ cup water
5 tablespoons white sugar
¼ vanilla bean, split lengthwise and seeds scraped
¼ cup unsalted pistachios, coarsely chopped
1 tablespoon dried rose petals, or as needed

Steps:

  • Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
  • Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
  • Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
  • Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 38.5 g, Cholesterol 7.8 mg, Fat 4.8 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 41.9 mg, Sugar 28.3 g

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