Muhallabia (creamy Cardamom Rice Pudding)
Muhallabia is a traditional Emirati dessert that is loved for its creamy texture and aromatic flavors. This recipe for Muhallabia features the addition of cardamom, which gives the rice pudding a delightful fragrance and taste.
Ingredients
- 1/2 cup short-grain rice
- 4 cups whole milk
- 1/2 cup sugar
- 1 teaspoon ground cardamom
- 1/4 cup cornstarch
- 1 teaspoon rose water
- Chopped pistachios for garnish
Instructions
- In a medium saucepan, combine the rice and milk. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
- In a small bowl, mix the sugar, ground cardamom, and cornstarch. Gradually add this mixture to the rice and milk, stirring constantly to prevent lumps from forming.
- Cook for an additional 5-10 minutes, or until the mixture thickens to a pudding-like consistency.
- Remove the saucepan from the heat and stir in the rose water.
- Divide the Muhallabia into serving dishes and refrigerate for at least 2 hours, or until set.
- Before serving, garnish with chopped pistachios.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Fat
- 5g
- Protein
- 8g
Supplies
Medium saucepan Stirring spoon Small bowl Serving dishes
Tools
Refrigerator
Serving suggestions
Serve the Muhallabia chilled for a refreshing dessert.
Tips & tricks
For a richer flavor, you can use coconut milk instead of whole milk.
Cost
$5