Best 3 Muhallabia Ground Rice Pudding Recipes
**Muhallabia: A Journey Through Centuries of Creamy Delight**
Muhallabia, a culinary masterpiece with roots in the ancient kitchens of the Middle East, has captivated taste buds for centuries. This delectable ground rice pudding, also known as mahalabia, meghli, and malabi, has evolved over time, finding its way into the hearts and homes of diverse cultures worldwide. With its creamy texture, delicate flavors, and versatility, muhallabia has earned its place as a cherished dessert, breakfast staple, and celebratory treat. From the streets of Cairo to the bustling markets of Istanbul, from the serene valleys of Lebanon to the vibrant cities of the Gulf, muhallabia's journey is a testament to its enduring appeal.
This article offers a comprehensive exploration of muhallabia, providing recipes that cater to various preferences and dietary needs. From the classic muhallabia bi ruh (rose water pudding) to the indulgent muhallabia bil ashta (cream pudding), each recipe embodies the essence of this timeless dessert. For those seeking a vegan alternative, the muhallabia bil jameed (dried yogurt pudding) offers a delightful twist on tradition. Whether you prefer a simple yet elegant presentation or a more elaborate creation adorned with nuts, fruits, or syrups, the recipes in this article will guide you in crafting the perfect muhallabia experience. So, embark on this culinary adventure, savor the flavors of muhallabia, and create memories that will last a lifetime.
MUHALLABIA (GROUND RICE PUDDING)
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
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)
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
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)
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
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
Tips:
- Make sure to use high-quality rice for the best results. Basmati or long-grain rice are good choices.
- Soak the rice for at least 30 minutes before cooking. This will help to soften the rice and make it easier to digest.
- Use whole milk for a richer flavor. You can also use a mixture of whole and low-fat milk.
- Add sugar or honey to taste. You can also add other sweeteners, such as maple syrup or agave nectar.
- Flavor the pudding with spices, such as cinnamon, cardamom, or nutmeg. You can also add vanilla extract or rose water.
- Serve the pudding chilled or at room temperature. Garnish with nuts, dried fruits, or fresh mint.
Conclusion:
Muhallabia is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a good source of calcium and protein, and it can be made with a variety of different ingredients. Whether you are looking for a simple dessert to serve at a party or a special treat to enjoy at home, muhallabia is a great choice.
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