Mihallabiyya (cold rice-flour dessert)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Rice flour; or « cup |
| ;cornstarch | ||
| 4 | cups | Milk, cold |
| 6 | tablespoons | Sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Ground cinnamon |
| 2 | tablespoons | Dried currants |
| 2 | tablespoons | Pistachios; shelled, |
| ;unsalted, finely chopped | ||
Directions
dissolve the rice flour (or cornstarch) in 1 cup of the milk. In a 2 or 3 quart saucepan combine the remaining 3 cups of milk and the sugar and bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to low, add the dissolved rice flour or cornstarch and, stirring constantly, simmer for about 10 minutes, or until the mixture is thick enough to coat the spoon heavily. Stir in the vanilla, then pour the mihallabiyya into a large shallow, heatproof platter or small individual dessert bowls. Sprinkle with cinnamon and scatter the currants and chopped pistachio nuts decoratively on top. Refrigerate for at least 2 hours, or until thoroughly chilled.
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Source: Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 04-28-95