Rice Pudding

Name: Rice Pudding (Mahallabi ‘l-Timman)
Yield: Makes 4 small servings
Cuisine: Iraqi
Ingredients: Ground cinnamon; ½ cup (4 oz/115 g) rice (preferably short-grain), washed and soaked in water for 30 minutes; 3 cups (715 ml) water; 1 tablespoon rose water; or 1 teaspoon cardamom; or both; ¼ cup (2 oz/60 g) granulated sugar, or to taste; 2 cups (475 ml) milk; ¼ teaspoon salt

Mahallabi ‘l-Timman

Preparation info

Makes
4
small servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Our version is very simple and basic. It is a comfort food, nourishing, delightfully scented, and not too sweet. Slow cooking is best for this pudding. The medieval version was called aruzza/aruzziyya, and was sometimes enriched with meat and colored with saffron.

Ingredients

½ cup (4 oz/115 g) rice (preferably short-grain), washed and soaked in water for 30 minu

Asia
Iraq
Dessert
Gluten-free
Vegetarian

Method

Rub rice grains between your fingers to break them up, and put them with the soaking water in a heavy medium pot, along with water and salt. Bring to a boil. Reduce heat to medium and simmer for 15 to 20 minutes, or until liquid is absorbed. Stir 2 or 3 times while simmering.
Add milk and sugar and simmer gently, stirring occasionally, until pudding is of medium