Gluten-Free Emirati Rice Pudding (Muhalabiya)

Instructions

1. 1In a large heavy-bottomed saucepan, whisk together the 1/4 cup Rice Flour and 1/2 cup of the 4 cups Milk until a smooth, lump-free paste forms.
2. 2In a separate small bowl, whisk the 2 tablespoons Cornstarch with 1/4 cup of the 4 cups Milk (reserved from the initial 4 cups) until a smooth slurry forms. Set this slurry aside.
3. 3Add the remaining 3 1/4 cups Milk, 1/2 cup Sugar, 1 tablespoon Rosewater, and 1/2 teaspoon Cardamom Powder to the saucepan with the rice flour paste. Place the saucepan over medium heat (approximately 162.8°C / 160°C).
4. 4Stir the mixture constantly with a whisk or spoon. Bring it to a gentle simmer, where small bubbles just begin to break the surface, and continue stirring for 5-7 minutes, until the sugar is fully dissolved and the mixture is hot.
5. 5Gradually pour the cornstarch slurry into the simmering milk mixture while continuously stirring with a whisk. Continue to stir and cook for 2-4 minutes, until the pudding visibly thickens to a creamy consistency that coats the back of a spoon.
6. 6Remove the saucepan from the heat. Carefully pour the hot pudding into four individual serving bowls. Allow the pudding to cool at room temperature for at least 30 minutes, which helps prevent condensation when chilling.
7. 7Once slightly cooled, transfer the bowls to the refrigerator and chill for at least 2 hours, or until thoroughly set and cold. This chilling time allows the pudding to firm up and develop its full flavor before serving.

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