Iraqi Milk Pudding with Rose Water and Pistachios

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Muhallebi is a beloved Iraqi milk pudding silky enough to quiver on the spoon yet firm enough to slice. Rice flour gives it a uniquely tender body, while a delicate splash of rose water and a generous crown of pistachios make it feel celebratory. Served cold, it is the perfect finish to a heavy meal or a cooling afternoon treat.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 8 gFat
• 3.5 gSaturated Fat
• 28 gCarbs
• 1 gFiber
• 22 gSugar
• 7 gProtein
• 115 mgSodium
• 330 mgPotassium
• 280 mgCalcium
• 0.5 mgIron
• 2 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the pudding

• 4 cups (960 ml) whole milk
• 1/3 cup (45 g) rice flour
• 1/2 cup (100 g) granulated sugar
• 1/8 teaspoon fine salt
• 1 tablespoon rose water
• 1/4 teaspoon ground mastic, optional

For topping

• 1/3 cup (40 g) shelled pistachios, finely ground
• 1/2 teaspoon ground cinnamon
• 1 teaspoon dried rose petals, optional

Directions

1. In a small bowl, whisk the rice flour with about 1/2 cup of the cold milk until completely smooth, breaking up any lumps.
2. Pour the remaining milk into a heavy-bottomed saucepan, add the sugar and salt, and warm over medium heat, stirring occasionally, until steaming and the sugar fully dissolves.
3. Pour the rice flour slurry into the warm milk in a thin stream while whisking constantly to prevent any lumps from forming.
4. Reduce the heat to medium-low and continue to cook, whisking steadily, for 12 to 15 minutes until the mixture thickens noticeably and coats the back of a wooden spoon.
5. Remove the saucepan from the heat, stir in the rose water and the ground mastic if using, and whisk until fully incorporated.
6. Divide the pudding among four 6-ounce ramekins or pour into a single serving dish and let it cool to room temperature on the counter.
7. Refrigerate the pudding for at least 2 hours, until thoroughly chilled and gently set.
8. Just before serving, sprinkle the surface evenly with the ground pistachios and dust lightly with cinnamon, finishing with the dried rose petals if desired.

Cook’s Notes

• Use whole milk for the creamiest, richest texture; low-fat milk will still set but taste thinner.
• Whisk continuously once the slurry is added, because rice flour settles quickly and can scorch on the bottom.
• If substituting cornstarch, reduce the amount to about 1/4 cup since it thickens more powerfully than rice flour.
• Crush the mastic with a pinch of sugar using a mortar and pestle before adding so it disperses evenly and does not clump.
• The pudding firms up further as it chills, so plan to make it at least a few hours ahead for clean spoonable slices.

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