Muhallebi, a smooth and silky rice pudding with just three ingredients, was invented in the 7th century but still tastes wonderful today. (Based on 10th-century instructions from Arab writer Ibn Sayyar al-Warraq, the earliest muhallebi recipe recorded. Check out what the original version of muhallebi looks like here.)
¼cupwhite rice(or equivalent weight of rice flour (around 1/3 cup))
2cupsmilk of your choice(see Note 1)
¼cupsugar
½tspvanilla extract, rosewater, or orange blossom water(*optional)
Optional Toppings
Ground cinnamon
Ground cardamom
Roughly chopped nuts and seeds(pistachio, almonds, sesame)
Sugar syrup
Rose jam
Shaved or shredded coconut
Dried fruit(raisins, diced apricots)
Instructions
If using whole rice, grind the rice into a fine flour. (You can use a high-powered blender like Vitamix or Blendtec for this.)
Mix rice flour and 1 cup of almond milk together until smooth and no lumps remain. Also stir in vanilla extract if using.
Pour the remaining cup of almond milk into a small saucepan on high heat. Bring to a simmer.
While stirring constantly, slowly drizzle in the rice-milk mixture.
Turn the heat down to low and add the sugar. Continue to stir. The mixture will begin to thicken within minutes.
When the mixture reaches the consistency as pictured below, pour into a glass bowl or mold. (Simmer for a few minutes longer for a thicker pudding.)
Set in the fridge for at least 12 hours before serving. You can either unmold it onto a plate or eat it directly from the bowl.
Notes
I've tried this with a couple of different plant-based milks, from Soy Milk to macadamia to almond. While all of them have worked well, almond milk in particular makes a perfect base for muhallebi: rich, smooth, with a subtle almond flour. The history of almond milk in Middle Eastern cooking goes wayyy back, so using almond milk here is quite appropriate!