Mhalbiya

Method

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1. Whisk the rice flour into 250 ml of the cold milk until completely smooth.

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2. Heat the remaining 750 ml milk with the sugar and salt until steaming but not boiling.

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3. Pour the rice flour slurry in slowly, whisking constantly.

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4. Bring to the boil over medium heat, stirring without stopping, and let it bubble for 3 minutes. It will thicken sharply and go glossy.

   Mark done Start 3 min timer

5. Take off the heat and stir in the geranium water.

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6. Pour into six glasses and leave to cool, then chill at least 180 minutes until set and cold.

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7. Top with pistachios, cinnamon and flaked almonds before serving.

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Chef’s Tips

• Geranium water, not rose, if you can find it.
• It must boil for three minutes or it will not set.
• Rice flour gives a slightly grainy set. That is correct.

Pairing Suggestions

• Mint tea with pine nuts
• Fresh dates
• Makroudh

Storage & Reheating

Refrigerated for 3 days, covered. It does not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.