المقادير
Method
- Mix cold: In a cold, heavy-bottomed saucepan, whisk the whole milk, ground rice flour, and sugar until completely dissolved.
- Heat and stir: Place the saucepan over low-medium heat. Stir continuously with a wooden spoon or whisk.
- Thicken: Keep stirring for 10-15 minutes until the mixture thickens into a silky, custard-like consistency. Do not let it boil vigorously.
- Flavor: Once thickened, remove from heat immediately and stir in the orange blossom water.
- Cool: Pour the hot pudding into 4 individual dessert bowls. Let them cool to room temperature.
- Chill: Place the bowls in the refrigerator for at least 2 hours to set.
- Garnish: Just before serving, sprinkle ground cinnamon in a lattice pattern and top with optional nuts.
ملاحظات
📊 Nutrition Facts (Per Serving / 1 Bowl)
Calories: 230 kcal
Carbohydrates: 38 g
Protein: 6 g
Fat: 5 g
Saturated Fat: 3 g
Sugar: 22 g
Sodium: 65 mg
Fiber: 1 g
📝 Recipe Notes & Tips
Continuous Whisking is Essential: Never leave the pot unattended while on the heat. Stir constantly using a wooden spoon or whisk to prevent the ground rice flour from clumping or scorching at the bottom of the pan.
Adding Floral Aroma: Always stir in the orange blossom water after removing the pudding from the heat. Adding it off the stove preserves its fresh floral fragrance and prevents the delicate aroma from evaporating.
Storage & Chilling: Keep the Mahalabiya bowls covered with plastic wrap in the refrigerator to prevent a thick skin from forming on top. It stays fresh for up to 3 days.
Garnish Before Serving: For the best presentation and texture, add the ground cinnamon lattice patterns and toasted nuts just before serving to keep the nuts crisp.