Dairy-Free and Nut-Free Lebanese Rice Pudding (Muhallebi)

Instructions

1. 1Rinse the 1/2 cup of white rice under cold running water until the water runs clear. Transfer the rinsed 1/2 cup of white rice and 4 cups of water to a large heavy-bottomed saucepan (e.g., a 3-quart saucepan). Place the saucepan over high heat and bring the water to a rolling boil.
2. 2Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the rice grains are very soft and have absorbed most of the water.
3. 3While the rice is simmering, in a separate medium-sized bowl, whisk together the contents of 1 can of full-fat coconut milk, 1/2 cup of sugar, and 2 tablespoons of cornstarch. Continue whisking until the mixture is completely smooth and there are no lumps of cornstarch visible.
4. 4Pour the prepared coconut milk, sugar, and cornstarch mixture from the bowl into the saucepan with the cooked rice. Increase the heat to medium and stir constantly with a whisk or spoon for 5-7 minutes, until the pudding visibly thickens to a creamy consistency and coats the back of your spoon. Do not allow the mixture to boil vigorously.
5. 5Remove the saucepan from the heat. Immediately stir in 1 tablespoon of rose water and 1 tablespoon of orange blossom water until these fragrant liquids are thoroughly combined into the pudding.
6. 6Carefully divide the hot pudding by pouring it into four individual serving dishes (e.g., about 170 g ramekins or small bowls). Allow the pudding to cool at room temperature for at least 30 minutes, or until it is no longer steaming. Cover each dish with plastic wrap or a lid, then transfer them to the refrigerator and chill for a minimum of 2 hours; this chilling time is essential for the pudding to set properly and develop its full flavor and firm texture.
7. 7Just before serving, remove the chilled puddings from the refrigerator. Garnish each individual serving with a sprinkle of shredded coconut.

Substitutions

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