Rice Pudding

Mahallabi ‘l-Timman

Preparation info
  • Makes


    small servings
    • Difficulty


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.


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


  • 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