Muhallabieh is the name of rice pudding but prepared with cow milk. But I am using almond milk instead. Otherwise it is exactly the same recipe. The almond muhallabieh is lactose free and vegan
1/2 litre almond milk
Mix rice powder and icing sugar
Take one or 2 ladles of cold milk
And add to the rice-sugar mixture. Dilute
Boil the rest of the almond milk
Put the whole mix back in the cooking pot and on medium heat. Stir constantly untill the desired thickness. 1 or 2 mins. Add the miskeh. (Mastic)
Done and cooled down
And I used other cups. To show different presentation. You can always pour them in one bid serving dish and , Sometimes I serve them in disposable cups..especially for big parties.
At this point you can decorate them with crushed almonds and crushed pistachios or???
today i add an apricot jelly. Take 20? Dried apricots cover with water and boil Until very soft. And with the help of hand liquidizer reduce them to a purée.
I use agar agar. 1 envelope = 2 g
- 500.0g Milk
- 70.0g Rice powder
- 70.0g Icing sugar
- 1.0Tbsp Orange Flower water
- 1.0Tbsp Rose water
- 1/2tsp Miskeh
- 20.0 Dried apricots
- 2.0g Agar agar or gelatine/3 sheets
- 40.0g Almonds coarsely chopped
- 40.0g Pistachios chopped