Muhallebi Cypriot Rice Powder Pudding Food

MUHALLEBI (CYPRIOT RICE POWDER PUDDING)

Steps:

• In a basin or a large bowl, mix rice powder into a paste with a little milk taken from the 4 cups.
• Heat remaining milk to almost boiling point and pour onto the rice paste, stirring well.
• Return the mix to the saucepan and add orange blossom flower water and bring to boil over gentle heat while ***stirring continuously***.
• Once the mixture starts bubbling, reduce the heat and continue stirring continuously for another 5-10 minutes more. The continuous stirring makes sure it doesn't lump.
• Add sugar and keep stirring until it dissolves completely.
• If the mixture becomes too thick dilute with a little milk or water.
• Pour the creamy mixture into small bowls (or a one large shallow dish approximately 1-1 and ½" deep.
• Decorate the pudding top with pistachios and almonds if desired.
• Helpful Hints.
• Add sugar after the rice powder mixture has been stirred, boiled and thickened for at least 10 minutes.
• At the end, you may wish to place the saucepan in cold water and beat the mixture for a few minutes before pouring into small dishes.

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.