Name: Rice Pudding with Apricots (Mouhallabiyeh (moo-hella-bee-yee))
Yield: Serves 6
Cuisine: Lebanese
Ingredients: 7 tablespoons rice flour dissolved in ⅓ cup plus 1 tablespoon cold water; 4 cups milk; 1½ cups water; 6 dried apricots; 1 tablespoon finely ground pistachios (unsalted); ¼ cup sugar; ½ cup sugar; 1½ teaspoon maward; 1½ teaspoon mazaher; Rice flour, mazaher (orange blossom water), and maward (rose water), found at specialty markets or online.; 2 tablespoons toasted slivered almonds; ½ tablespoon melted butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This unique and delicious dessert is a wonderful combination of rose and orange blossom waters, infused into a smooth and creamy pudding. You can add cardamom for a subtle change in flavor, or substitute vanilla essence in place of the rose and orange blossom water. Apricots, almonds, and pistachios top this pudding, complementing the overall flavor.