Egyptian Milk Pudding (Mihallabiya) |
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Prep Time: 3 Minutes Cook Time: 8 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This sounds very interesting indeed. I have no idea how long it would take to grind rice and I wonder if rice flour wouldn't work?. I'm guessing at the time required. *Update Aug 31 '09: those who know say that rice flour will not work here. You'll need ground rice to make this recipe come out right. I have also lowered the sugar content. Thanks you ladies for the insight :D. Ingredients:
3 tablespoons finely ground rice |
3 cups milk |
2 1/2 tablespoons sugar (more if you like) |
1 tablespoon rose water (or less to taste) |
2 tablespoons mixed nuts, chopped |
Directions:
1. Add ground rice to 1 cup of milk.
2. Dissolve sugar in the remaining milk and bring to a boil.
3. Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
4. Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Sprinkle top with nuts.
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