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Sophie Grigson
Sophie Grigson from Great Food Live
Sophie Grigson stirs Middle Eastern magic with store cupboard ingredients in Claudia Roden's easy to make, fragrant dessert
 

Muhallabia

Muhallabia

Method
 
1. Mix the ground rice, cornflour and salt with a little of the milk to make a thin paste. Bring the rest of the milk to a boil in a heavy based saucepan.

2. Whisk the rice and cornflour paste into the hot milk. Simmer very gently, stirring constantly, for about 20 minutes until very thick, taking care not to let the mixture stick and burn on the base of the pan. Remove from the heat and stir in the sugar and orange blossom water.

3. Pour the mixture into a large glass bowl, or 6 individual dessert bowls and chill well.

4. Just before serving, drizzle a little honey over the muhallabia. Decorate with nuts and serve.

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easy
 
Serves: 6
Prep: 10 min, plus cooling
Cook: 20 min
 
 

Ingredients

 60g ground rice
3 tbsp cornflour
pinch of Salt
1.2 litres full cream milk
85g caster sugar
3 tbsp orange blossom water

To serve

clear honey, (optional)
15g chopped pistachios
15g toasted almonds, or walnuts, chopped
 

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