📝 About This Recipe
This elegant Muhallebi is a timeless Levantine dessert, celebrated for its silky-smooth texture and the ethereal fragrance of orange blossom water. Unlike Western rice puddings, this version uses fine rice flour to achieve a delicate, custard-like consistency that melts on the tongue. It is a sophisticated balance of creamy dairy and bright floral notes, finished with the crunch of emerald pistachios and a hint of warm cinnamon.
🥗 Ingredients
The Pudding Base
- 4 cups Whole Milk (full-fat provides the best texture)
- 1/2 cup Fine Rice Flour (sifted to avoid lumps)
- 2/3 cup Granulated Sugar (adjust slightly based on sweetness preference)
- 1 tablespoon Cornstarch (for extra structural stability)
- 1/2 cup Heavy Cream (adds a luxurious mouthfeel)
- 2-3 small tears Mastic Resin (optional, crushed with a pinch of sugar)
The Aromatics
- 2 tablespoons Orange Blossom Water (high-quality floral essence)
- 1/2 teaspoon Pure Vanilla Extract (to round out the floral notes)
For Garnish
- 1/4 cup Raw Pistachios (finely crushed or slivered)
- 1 tablespoon Dried Edible Rose Petals (for a pop of color)
- 1/2 teaspoon Ground Cinnamon (for light dusting)
- 2 tablespoons Clear Honey (for a glossy finish)
- 2 tablespoons Fresh Pomegranate Arils (adds a tart crunch)
👨🍳 Instructions
-
1
In a medium-sized heavy-bottomed saucepan, pour 3 cups of the whole milk and the heavy cream. Keep the remaining 1 cup of milk aside for the slurry.
-
2
Add the granulated sugar to the saucepan and set over medium heat, stirring occasionally to dissolve the sugar as the milk warms.
-
3
In a small mixing bowl, whisk together the remaining 1 cup of cold milk, the rice flour, and the cornstarch until a smooth slurry forms with no visible lumps.
-
4
If using mastic, grind the resin tears with a teaspoon of sugar using a mortar and pestle until it becomes a fine powder, then whisk it into the milk slurry.
-
5
Once the milk in the saucepan begins to steam and reaches a gentle simmer, lower the heat to medium-low.
-
6
Slowly pour the rice flour slurry into the hot milk in a steady stream, whisking constantly and vigorously to prevent any clumping.
-
7
Continue to cook the mixture for 12-15 minutes, whisking frequently. The pudding will gradually thicken until it coats the back of a spoon heavily.
-
8
Once the pudding reaches a thick, custard-like consistency, remove the saucepan from the heat immediately.
-
9
Stir in the orange blossom water and vanilla extract. It is vital to add these at the end to preserve their delicate volatile aromas.
-
10
Immediately pour the hot pudding into individual glass bowls or ramekins. Smooth the tops with a spatula if necessary.
-
11
Allow the puddings to cool at room temperature for about 20 minutes, then cover each with plastic wrap (press it directly onto the surface if you want to avoid a skin forming).
-
12
Refrigerate for at least 3-4 hours, or ideally overnight, to allow the texture to set into a firm yet wobbly silkiness.
-
13
Just before serving, remove from the fridge and garnish generously with crushed pistachios, a dusting of cinnamon, rose petals, and a few pomegranate arils.
💡 Chef's Tips
Always use cold milk when mixing your rice flour slurry to ensure a perfectly smooth, lump-free base. Orange blossom water varies in potency; start with one tablespoon and taste before adding the second to avoid a 'soapy' flavor. To prevent a thick skin from forming on top, place a piece of parchment paper or plastic wrap directly on the surface of the pudding while it cools. For an even richer version, you can substitute 1/2 cup of the milk with coconut milk for a subtle tropical undertone. If the pudding becomes too thick while cooking, whisk in an extra splash of warm milk to loosen the consistency.
🍽️ Serving Suggestions
Serve chilled with a small glass of strong Arabic coffee or mint tea to balance the sweetness. Pair with a side of honey-soaked Baklava for a decadent multi-textured dessert platter. Top with a dollop of apricot jam or fresh sliced figs for a seasonal fruit variation. Serve in vintage glassware or clear glass tea cups to showcase the pristine white color of the pudding. Lightly drizzle with a rose-water infused simple syrup for an extra layer of floral complexity.