Muhallebi With Rhubarb
This milk rice pudding, called Muhallebi, reminds me of my childhood.
My dad is from Istanbul, and I remember my mum preparing this Turkish dessert whenever my grandpa came over for dinner.
It’s super easy to make and offers room for endless variations.
This time, I decided to top it with rhubarb. The acidity of the rhubarb works really well with the sweeter pudding.
You could use any other fruit compote, or if you fancy, add some rose water, orange blossom water or some chopped pistachios.
Happy Baking!
Ingredients
1 1/8l whole milk
25g rice flour
25g cornflour
80g sugar
2 tsp cinnamon
1 rhubarb stalk (chopped into pieces)
Serves 4
Method
Add 1l of milk and the sugar to a pan and gently bring to a boil.
Mix the remaining milk with the rice flour, cornflour and cinnamon.
Once the milk mixture comes to a boil, add the flour mixture while stirring.
On a lower heat, keep stirring the mixture for about 5 minutes until it thickens.
Divide the mixture into 4 serving dishes and set to cool in the fridge. It’s even better if you cool it overnight.
For the rhubarb compote - cook the rhubarb with a tablespoon of water in a pan until soft.
To serve, top the pudding with the rhubarb.