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Loading...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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings4
Yield4 ramekins
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
- In a small bowl, whisk the rice flour with about 1/2 cup of the cold milk until completely smooth, breaking up any lumps.
- 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.
- Pour the rice flour slurry into the warm milk in a thin stream while whisking constantly to prevent any lumps from forming.
- 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.
- Remove the saucepan from the heat, stir in the rose water and the ground mastic if using, and whisk until fully incorporated.
- 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.
- Refrigerate the pudding for at least 2 hours, until thoroughly chilled and gently set.
- 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.
