Middle Eastern · Dessert
Rosewater Rice Flour Muhallebi (Lightened)
A lightened take on Turkish muhallebi, this rosewater-scented rice flour pudding is thickened with just a touch of cornstarch and simmered in skim milk instead of cream, then chilled until silky and topped with fresh raspberries and pistachio for a bright, low-calorie finish.
$1
10 minsPrep
10 minsCook
200 minsTotal
EasyLevel
Nutrition per serving
155Calories
6.8gProtein
2gFat
27.9gCarbs
16.3gSugar
2gFiber
68mgSodium
3mgChol
0.2gSat Fat
325mgPotassium
208mgCalcium
0.4mgIron
0.8mcgVitamin B12
7.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Saison-style Ale
local
Sahlab (Hot Milk Drink)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the rice flour and cornstarch into a small splash of the cold skim milk until completely smooth with no lumps, forming a slurry.
2
Pour the remaining skim milk into a saucepan, stir in the sugar and ground cardamom, and set over medium heat.
3
Once the milk is warm, whisk in the rice flour slurry and keep whisking constantly to stop it catching on the base of the pan.
4
Bring to a gentle simmer and cook for 6-8 minutes, stirring continuously, until the mixture visibly thickens to a loose custard that coats the back of a spoon.
5
Remove from heat and stir in the vanilla extract.
6
Divide the warm pudding evenly between two 180ml pots, smoothing the tops.
7
Cool to room temperature, then cover each pot and chill for at least 3 hours until fully set.
8
Just before serving, top each pot with halved raspberries and chopped pistachio.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz16g whisked with cold milk to a slurry rice flour
- 11 oz320g skim milk
- 0.5 oz14g sugar white
- 0.2 oz6g whisked into the slurry cornstarch
- 0.1 oz3g vanilla extract
- 1.4 oz40g halved raspberry
- 0.2 oz6g chopped pistachio
- 0 oz1g ground cardamom
