Mihallabiya or Rosewater and Milk Pudding from Egypt will be a different taste experience for most westerners
If you haven't used or tasted rosewater before follow the cautionary note at the bottom of the recipe
Ingredients for the Milk Pudding
3 cups milk
1 cup sugar
3 tbsp ground rice
1 tbsp rosewater
To make the Pudding
Pour 2 cups of the milk into a saucepan, add the sugar and stir to dissolve.
Bring the milk/sugar mixture to the boil.
In a separate bowl combine the remaining milk with the ground rice, stirring well.
Add the rice-milk mixture to the boiling milk in the saucepan.
Lower the heat, so the mixture simmers, and cook, with occasional stirring, until the mixture thickens to a thin custard.
Remove the pudding mixture from the heat, add the rosewater, stirring gently to ensure proper mixing
Pour the rosewater milk pudding into a shallow serving dish, or individual pudding dishes.
Sprinkle the top of the pudding with the mixed nuts
A note of caution Rosewater is an acquired taste
If you haven't used it before I would suggest that, the first time you make this milk pudding dish, you only add the Rosewater to a small portion of it for tasting purposes
Although the Rosewater imparts a unique taste to the milk pudding, the pudding is certainly good enough without it.
I have a number of puddings from different ethnic groups on Africhef, use the Left Hand Side menu to grab some more great Pudding Recipes
