Libyan
Mhalbiya
A cool Libyan milk pudding thickened gently with rice flour and perfumed with orange blossom water. It is served in small bowls with cinnamon and nuts, a familiar sweet ending after family meals.
Ingredients
- Whole milk2 cups
- Rice flour3 tbsp
- Sugar4 tbsp
- Orange blossom water1 tsp
- Ground cinnamon1/4 tsp
- Blanched almonds or pistachios, chopped1 tbsp
Method
- Put the rice flour in a small bowl and whisk in 1/2 cup of the cold milk until completely smooth.
- Pour the remaining 1 1/2 cups milk into a small heavy saucepan and add the sugar.
- Set the saucepan over medium heat and stir until the sugar dissolves and the milk is hot but not boiling.
- Whisk the rice flour mixture again, then pour it slowly into the hot milk while stirring constantly.
- Cook over medium-low heat, stirring without stopping, until the mhalbiya thickens to a soft custard consistency and coats the spoon.
- Remove the pan from the heat and stir in the orange blossom water.
- Pour the pudding into 2 small serving bowls and tap them gently to smooth the surface.
- Let cool to room temperature, then chill for at least 1 hour.
- Serve cold, sprinkled with cinnamon and chopped almonds or pistachios.
Common questions
Can I substitute cornstarch or flour for the rice flour in mhalbiya?
Rice flour gives mhalbiya its smooth, delicate set. Cornstarch can work in a pinch, but use a little less and expect a silkier, less traditional texture. Regular wheat flour is not a good substitute because it can taste pasty.
How long does mhalbiya take from start to finish?
The pudding itself takes about 10 to 15 minutes to cook on the stove, depending on heat and pan size. After cooking, plan for at least 1 hour of chilling, though 2 to 3 hours gives the best texture.
What are the most common mistakes when making mhalbiya?
The biggest mistakes are adding the rice flour too quickly, which causes lumps, and cooking on heat that is too high, which can scorch the milk. Stir constantly and cook only until it thickens to a soft custard, not a boil.
How should I store leftover mhalbiya?
Cover the bowls tightly with plastic wrap or transfer to an airtight container and refrigerate. It keeps well for up to 3 days. The surface may form a skin, so press wrap directly onto the pudding if possible.
What is the best way to serve mhalbiya?
Serve it very cold in small bowls or glasses. Sprinkle with ground cinnamon just before serving, then add chopped almonds or pistachios for crunch. A little extra orange blossom water can be drizzled on top if you want a stronger aroma.