Dairy & Egg Free Emirati Saffron Rice Pudding (Muhalabiya)

Ingredients

• 1/2 cup Basmati Rice
• 2 cups Coconut Milk (Full-Fat)
• 1 cup Water
• 1/4 cup Sugar
• 1/4 tsp Saffron Threads
• 1 tbsp Rose Water
• 1 tbsp Cornstarch

Instructions

1. 1Rinse the rice under cold water until the water runs clear.
2. 2In a pot, combine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
3. 3Crush the saffron threads and soak in 2 tablespoons of warm water.
4. 4In a small bowl, dissolve cornstarch in 2 tablespoons of cold water.
5. 5Add sugar and saffron water to the rice mixture. Stir well.
6. 6Pour in the cornstarch slurry and cook, stirring constantly, until the pudding thickens.
7. 7Remove from heat and stir in the rose water.
8. 8Pour the pudding into individual serving bowls and let cool.
9. 9Refrigerate for at least 2 hours before serving.

Substitutions

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