Muhallabieh is the name of rice pudding but prepared with cow milk. But I am using almond milk instead. Otherwise it is exactly the same recipe. The almond muhallabieh is lactose free and vegan
1/2 litre almond milk
Mix rice powder and icing sugar
Take one or 2 ladles of cold milk
And add to the rice-sugar mixture. Dilute
Boil the rest of the almond milk
Then add it to the cold mix of sugar-rice. Bit by bit . Stirring non stop
Put the whole mix back in the cooking pot and on medium heat. Stir constantly untill the desired thickness. 1 or 2 mins. Add the miskeh. (Mastic)
Very quickly it started to thicken
Take it off the fire. Continue to stir. If it os too thick you can add 1-2TBsp of cold almond milk to drop the temp. Continue to stir. Add 1 Tsp of rose water & 1Tsp of orange flower water.
Done and cooled down
You can start filling your serving jars or cups. Here I used the empty yogurt glass pots.
And I used other cups. To show different presentation. You can always pour them in one bid serving dish and , Sometimes I serve them in disposable cups..especially for big parties.
At this point you can decorate them with crushed almonds and crushed pistachios or???
today i add an apricot jelly. Take 20? Dried apricots cover with water and boil Until very soft. And with the help of hand liquidizer reduce them to a purée.
I use agar agar. 1 envelope = 2 g