Dairy-Free Emirati Rice Pudding (Muhalabiya) with Coconut Cream

Ingredients

• 1/2 cup Short Grain Rice
• 2 cups Water
• 2 cups Coconut Cream
• 1/2 cup Sugar
• 2 tablespoons Cornstarch
• 1 tablespoon Rose Water
• 1/4 teaspoon Ground Cardamom
• 2 tablespoons Desiccated Coconut (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1/2 cup of Short Grain Rice under cold running water in a fine-mesh sieve until the water runs clear.
2. 2In a medium heavy-bottomed pot (about 3-quart/3-liter capacity), combine the rinsed 1/2 cup of Short Grain Rice and 2 cups of Water. Bring the mixture to a rolling boil over high heat (approximately 100°C/100°C), then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is very soft and has absorbed most of the water.
3. 3While the rice cooks, in a separate medium bowl, whisk together the 2 cups of Coconut Cream, 1/2 cup of Sugar, and 2 tablespoons of Cornstarch until the mixture is completely smooth and there are no lumps.
4. 4Pour the smooth coconut cream mixture into the pot with the cooked rice. Stir constantly with a heat-resistant spatula or spoon over medium heat until the mixture reaches a gentle simmer (around 87.78-93.33°C/88-93°C) and visibly thickens to a pourable yet substantial consistency, coating the back of your spoon, which will take about 5-7 minutes.
5. 5Remove the pot from the heat and immediately stir in the 1 tablespoon of Rose Water and 1/4 teaspoon of Ground Cardamom until well combined.
6. 6Carefully pour the hot pudding into four individual serving bowls. Allow the pudding to cool at room temperature for about 30 minutes until it is no longer steaming, then transfer the bowls to the refrigerator and chill for at least 2 hours, which allows the pudding to set fully and become firm.
7. 7Just before serving, sprinkle the 2 tablespoons of Desiccated Coconut evenly over the top of each chilled pudding.

Substitutions

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