Moroccan · Dessert
Rice Flour Milk Pudding (Mhalbi)
A close cousin of muhalabia, set with rice flour instead of cornflour for a slightly more delicate, almost powdery-smooth texture. Scented with orange-blossom, cooled until just set and dusted with cinnamon and crushed nuts, it is the gentle milk pudding Moroccan families make for children and elders alike.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 5
- Level
- Easy
Ingredients
- 1 litre whole milk
- 80 g rice flour
- 90 g sugar
- 1 1/2 tbsp orange-blossom water
- Ground cinnamon, to dust
- Crushed pistachios or almonds, to top
Method
- 1
Slake the rice flour
Whisk the rice flour into 250 ml of the cold milk until perfectly smooth.
- 2
Heat
Warm the rest of the milk with the sugar, then whisk in the rice-flour mixture.
- 3
Cook
Stir constantly over medium heat 6–8 minutes until it thickens to a smooth custard.
- 4
Set and top
Stir in the orange-blossom water off the heat, pour into bowls, chill until set, then dust with cinnamon and nuts.
Chef's tips
- Whisk constantly and keep the heat moderate — rice flour thickens suddenly and can clump.
- Traditional bowls are shallow so there is plenty of surface for the cinnamon and nuts.
Frequently asked questions
How is it different from muhalabia?
Muhalabia is set with cornflour; this uses rice flour for a slightly softer, more delicate set and a subtly different mouthfeel.
Can I make it dairy-free?
Yes — almond or oat milk works, though the pudding will be a little less rich and creamy.