Muhallabia-Almond Pudding

11:06am Friday 4th April 2008

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Ingredients

Serves six Vera says: "This was a popular dessert at Becash, an ice cream parlour in Damascus. The place was full from morning to night, and after tasting this wonderful delight I could truly understand why."45g rice flour750ml full-cream (whole) milk125g caster (superfine) sugar80g ground almonds1tbsp rosewaterPistachio nuts, to garnishPomegranate seeds, to garnishMethodMix the rice flour with 60ml of the milk and set aside.

Put the remaining milk in a saucepan over medium-high heat and bring to the boil. Add the rice flour and milk mixture, sugar and a pinch of salt and stir until the sugar has dissolved. Reduce the heat and simmer, stirring constantly, for five minutes, or until the mixture thickens slightly.

Stir in the ground almonds and rosewater, remove from the heat and allow to cool for about one hour. (The mixture will thicken further to a soft rice pudding consistency).

Pour the muhallabia into individual bowls and garnish with the pistachios and pomegranate seeds, to serve.