Muhallabia Ground Rice Pudding Food

GROUND-RICE PUDDING (MEHALLABIA)

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.

MUHALLABIA (GROUND RICE PUDDING)

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.

MUHALLABIA, LEBANESE ALMOND CREAM PUDDING

Steps:

• Blend ground rice in a 1/4 cup of milk.
• Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar.
• Stir constantly until the mixture bubbles gently (medium high heat).
• Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth.
• Add rose water.
• Remove from heat and stir occasionally until the mixture cools slightly.
• Pour into a serving bowl and garnish with nuts (optional).

MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)

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.

MOHALLABIA/MUHALLABIA

Steps:

• Blend the rice powder with some milk to make a smooth runny paste.
• Boil thte rest of the milk with salt and sugar. Blend the rice mixture to this milk and keep stirring till the mixture is boiling and bubbling.
• Simmer on very low heat for 5 minutes continuously stirring to avoid scorching.
• Finish off adding rose water and almond powder.
• Remove from heat and stir occasionally till the mixture has cooled down a bit.
• Now pour this into serving bowls/glasses.
• Chill and serve garnished with whipped cream, coarsely ground pistachios and Cashew nuts, almonds and pomegranate seeds.

TRADITIONAL BRITISH GROUND RICE PUDDING

Steps:

• Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
• Heat milk in a saucepan and sprinkle on the Ground Rice.
• Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
• Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
• Pour into greased bake-proof dish.
• Bake for 25-30 minutes until lightly brown.