Camel Milk Rice Pudding (Muhalabiya)

Ingredients

• 4 cups Camel milk
• 1/2 cup Arborio rice
• 1/4 cup Sugar
• 1 tbsp Rose water
• 2 tbsp Sunflower seeds

Instructions

1. 1Place a fine-mesh sieve over a bowl and add the 1/2 cup Arborio rice. Rinse the rice under cool running water until the water runs clear, then drain well.
2. 2In a large, heavy-bottomed pot, combine the 4 cups Camel milk and the rinsed 1/2 cup Arborio rice. Place the pot over medium-high heat and bring the mixture just to a boil, stirring occasionally to prevent sticking. Once boiling, immediately reduce the heat to low, cover the pot loosely, and let it simmer for 25-30 minutes. Stir the mixture every 5-7 minutes to ensure the rice cooks evenly and the pudding thickens. The pudding is done when the rice is tender and the mixture has a creamy, thickened consistency, similar to a thick soup.
3. 3Remove the pot from the heat. Stir in the 1/4 cup Sugar and the 1 tbsp Rose water until fully dissolved and combined.
4. 4Pour the pudding into 4 individual serving dishes or one larger serving bowl.
5. 5Sprinkle the 2 tbsp Sunflower seeds evenly over the top of the pudding.
6. 6Serve the Muhalabiya warm or chilled.

Substitutions

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