Camel Milk Rice Pudding (Muhalabiya)
A creamy and exotic rice pudding made with camel milk, flavored with rose water and pistachios. Pistachios are replaced with sunflower seeds to keep it peanut free.
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Ingredients
- 4 cups Camel milk
- 1/2 cup Arborio rice
- 1/4 cup Sugar
- 1 tbsp Rose water
- 2 tbsp Sunflower seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 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.
- 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.
- 3Remove the pot from the heat. Stir in the 1/4 cup Sugar and the 1 tbsp Rose water until fully dissolved and combined.
- 4Pour the pudding into 4 individual serving dishes or one larger serving bowl.
- 5Sprinkle the 2 tbsp Sunflower seeds evenly over the top of the pudding.
- 6Serve the Muhalabiya warm or chilled.
Substitutions
Pistachios →
Nut allergy
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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