Dairy-Free Emirati Saffron Rice Pudding (Muhalabiya)

Ingredients

• 0.5 cup Arborio Rice
• 4 cups Coconut Milk
• 0.5 cup Sugar
• 0.5 tsp Saffron Threads
• 1 tbsp Rosewater
• 2 tbsp Pistachios

Instructions

1. 1Place the 0.5 cup of Arborio rice in a fine-mesh sieve and rinse it thoroughly under cold running water for about 30 seconds. Drain the rice well.
2. 2In a medium-sized heavy-bottomed saucepan (approximately 3-quart / 3-liter capacity), combine the rinsed 0.5 cup of Arborio rice, 4 cups of coconut milk, and 0.5 cup of sugar. Stir gently with a spoon to mix the ingredients.
3. 3Place the saucepan over medium heat, approximately 300°F (150°C), and bring the mixture to a gentle simmer, watching for small bubbles to appear around the edges. Once simmering, reduce the heat to low, approximately 200°F (95°C), and cook for 30 to 35 minutes. Stir the pudding every 5-7 minutes to prevent sticking, until the Arborio rice is tender when tasted and the pudding has visibly thickened to a creamy consistency.
4. 4Remove the saucepan from the heat. Stir in the 0.5 tsp of saffron threads and 1 tbsp of rosewater until well combined and the saffron is evenly distributed, imparting its color throughout the pudding.
5. 5Carefully divide the warm pudding among four individual serving dishes or small bowls, filling each evenly.
6. 6Finely chop the 2 tbsp of pistachios. Sprinkle the chopped pistachios evenly over the top of each serving dish as a garnish.
7. 7Allow the dishes to cool at room temperature for about 15 minutes. Then, transfer them to the refrigerator and chill for at least 1 hour, or until the pudding is thoroughly cold and set, which enhances its texture and flavor.

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