Dairy-Free Emirati Rice Pudding (Muhalabiya)

Ingredients

• 0.5 cup Basmati rice
• 4 cups Coconut milk
• 0.5 cup Sugar
• 2 tsp Rose water
• 0.5 tsp Cardamom powder
• 2 tbsp Cornstarch
• 0.25 cup Cold water
• 0.25 cup Pistachios (chopped)

Instructions

1. 1Place the 0.5 cup of Basmati rice into a fine-mesh sieve and rinse it thoroughly under cold running water for 30 seconds, until the water runs clear. Set aside.
2. 2In a medium heavy-bottomed pot (about 3-quart / 3-liter capacity), combine the 4 cups of Coconut milk and the rinsed 0.5 cup of Basmati rice. Place the pot over medium-high heat (about 375°F / 190°C) and bring the mixture to a gentle boil. Once boiling, reduce the heat to low (about 175°F / 80°C) and simmer for 15 to 20 minutes, stirring occasionally every 2-3 minutes to prevent the rice from sticking, until the rice grains are very soft and the mixture has thickened slightly.
3. 3While the rice is simmering, prepare the cornstarch slurry: In a small bowl, combine the 2 tbsp of Cornstarch with the 0.25 cup of Cold water. Whisk with a fork or small whisk until no lumps remain and a smooth, thin liquid is formed.
4. 4To the simmering rice and coconut milk mixture, add the 0.5 cup of Sugar, 2 tsp of Rose water, and 0.5 tsp of Cardamom powder. Stir continuously for 1 minute to ensure the sugar fully dissolves and the flavors are well combined.
5. 5Gradually pour the cornstarch slurry into the rice pudding mixture while stirring constantly. Continue to cook over low heat (about 175°F / 80°C), stirring continuously for 2 to 3 minutes, until the pudding visibly thickens to a creamy, spoonable consistency that coats the back of a spoon.
6. 6Carefully ladle the hot rice pudding into four individual serving bowls. Allow the pudding to cool at room temperature for at least 30 minutes, or until it is warm to the touch and has set further.
7. 7Just before serving, sprinkle the 0.25 cup of chopped Pistachios evenly over the top of each cooled pudding.

Substitutions

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