Friday, March 18, 2011

Milk pudding - Muhallabiyeh

Here's the recipe for a Lebanese dish that we prepared for our Middle Eastern Feast.  This light, refreshing dessert makes a wonderful summer treat.  It's flavors mingle into a pleasantly surprising, delightfully creamy dish.

4 cups milk
4 heaped TBSP ground rice (cream of rice) or cornstarch
3/4 cup sugar
1 tsp Orange Blossom Water
1 tsp Rose Water
1/3 cup blanched almonds or coarsely ground pistachios

Put milk and rice in a sauce pan over high heat.
Bring to a boil stirring constantly.
Reduce heat to low and add sugar.
Continue stirring for 7 minutes or until the liquid thickens.
Add Orange Blossom and Rose water, simmer, still stirring for two more minutes.
Remove from heat.
Pour into one shallow bowl or 4-6 custard cups.
Cool and garnish with ground nuts.
Add a sprig of mint. (if desired)
Serve cold.

Much herbal love,

This recipe has been shared with the following blogs:
Sweets for Saturday
Foodies Follow Fridays
Hearth and Soul
Simple Lives Thursday
Visit each one for more real food recipes and great ideas!


  1. Nice :-) I like your philosophy and look forward to reading and learning...

  2. Just ran across your blog and I love it. Count me as your newest follower.


  3. This sounds wonderfully light and delicious. I really love pistachios, and the flavourings sound just beautiful. Thank you for sharing this with Feed Me Tweet Me Follow Me Home!

  4. i found you from hearth and soul blog hop! had to click on this link becuase i couldn't resist finding out more with such a unique (un-pronounceable) name! and i must say, it sounds really interesting! (:

  5. Hi Sharon! Super YUM! I adore having recipes that I can use with milk, especially if I have a batch of raw milk that is getting close to souring. My kids will not drink it at all but they will certainly eat the recipes I make with the soured milk, which is also high in lactobacteria. I adore milk puddings like rice pudding but never thought to make anything with cream of wheat. What could you use in place of the orange blossom water because I dont have any, could you zest an orange? Thanks so much for sharing this with us on the hearth and soul hop! Hugs! Alex

  6. @a moderate life Hi Alex, Nice to hear from you! I think the zest would work fine. It will give it a different flavor because the orange water is from the flowers or blossoms. The combo of rose and orange blossom water is really unique. Blessings! ~Sharon

  7. Hi Sharon,I found you via Simple Lives Thursday..this is an mazing recipe and I would love to try it.Would you be interested to know about Creole Spanish Filipino Food? I hope you can and visit me.I am your newest follower.

  8. @MarelieThanks for following Marelie! I'd love to follow your blog to learn about food from your culture. We love to try dishes that use different herbs and spices!

  9. @Shu HanHope you get a chance to try this recipe. It's very light and refreshing! Thanks for visiting!

  10. @April @ The 21st Century HousewifeHi April, thanks for visiting! I think this makes a very nice end to a light luncheon. Hope you enjoy!

  11. @Beckythanks so much for visiting and following me!

  12. @~ Lyndsay The Kitchen WitchThanks for visiting and following. I hope you find lots of useful info here.

  13. Sounds interesting. Rosewater always reminds me of my grandma:-)

  14. Looks so refreshing and simple!

    lovely recipe...

  15. I found your blog through Alphabe-Thursdays. ...Just what is a "wood wife"?

  16. @Esther Joy That's a good question! Probably one I should have addressed long ago. But I think I'll write the answer in a post in case anyone else is wondering. Thanks for stopping by.

  17. This reminds me of a greek dish I make. I've not used rose water as a flavoring before, though. Where do you buy that?

    How's the honey face wash going? I'm really curious about it. I've tried doing the egg yolk mask for a month (and it did help aging skin) but not the honey.

    Thanks for a marvelous link this week. I will give this recipe a try!



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