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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

THANKS!... Africhef


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