Vegan Muhallebi (Mahalabia)

🧂 Ingredients

• ¼ cup white rice

  or equivalent weight of rice flour (around 1/3 cup)
• 2 cups milk of your choice

  see Note 1
• ¼ cup sugar
• ½ tsp vanilla extract, rosewater, or orange blossom water

  *optional
• Ground cinnamon
• Ground cardamom
• Roughly chopped nuts and seeds

  pistachio, almonds, sesame
• Sugar syrup
• Rose jam
• Shaved or shredded coconut
• Dried fruit

  raisins, diced apricots

Instructions

• 1 If using whole rice, grind the rice into a fine flour. (You can use a
  high-powered blender like Vitamix or Blendtec for this.)
• 2 Mix rice flour and 1 cup of almond milk together until smooth and no lumps
  remain. Also stir in vanilla extract if using.
• 3 Pour the remaining cup of almond milk into a small saucepan on high heat. Bring
  to a simmer.
• 4 While stirring constantly, slowly drizzle in the rice-milk mixture.
• 5 Turn the heat down to low and add the sugar. Continue to stir. The mixture will
  begin to thicken within minutes.
• 6 When the mixture reaches the consistency as pictured below, pour into a glass
  bowl or mold. (Simmer for a few minutes longer for a thicker pudding.)
• 7 Set in the fridge for at least 12 hours before serving. You can either unmold it
  onto a plate or eat it directly from the bowl.

Nutrition Info