Muhallabieh

What to get ready

• Fresh milk 6 ¾ cups
• Rice flour 4.9 oz
• Sugar 7.8 oz
• Orange blossom water 2 ⅛ tbsp
• Pistachios 2.1 oz
• Cinnamon 4 bars
• Fresh cream ¾ cup

Method

1. 1 Mix the rice flour with 100 ml of cold milk until all lumps are dissolved, then strain through a sieve.
2. 2 Heat the remaining milk with cinnamon and sugar to 80 degrees, then pour in the rice flour mixture and stir continuously.
3. 3 Rice flour gives a smooth and slightly chewy texture, unlike cornstarch which produces a soft, melt-in-your-mouth cream when scooped.
4. 4 Simmer for 10 minutes until the mixture coats the spoon, then add the fresh cream and orange blossom water.
5. 5 Pour into a bowl and refrigerate for 4 hours, sprinkle with crushed pistachios before serving.

With an appliance

• Oven 32 min

  Replace step 4: Pour the milk and rice flour mixture into a partially covered bowl, bake on the middle rack of the oven at 150 degrees for 12 minutes, stirring every 4 and 8 minutes until it sticks to the spoon; add cream and orange blossom water after removing from the oven to prevent the milk from sticking to the bottom.