Gluten-Free Emirati Saffron Rice Pudding (Muhalabiya)

Ingredients

• 1/2 cup Rice (ground into flour)
• 4 cups Milk (full fat)
• 1/2 cup Sugar
• 1/4 teaspoon Saffron Threads
• 1 tablespoon Rose Water
• 2 tablespoons Pistachios (chopped, for garnish)

Instructions

1. 1In a small bowl, combine the 1/4 teaspoon Saffron Threads with 2 tablespoons of warm milk. Let this mixture sit for 10 minutes to allow the saffron to infuse.
2. 2In a large heavy-bottomed pot, combine the 1/2 cup Rice (ground into flour) with the remaining 3 cups and 14 tablespoons of Milk. Whisk these together until the rice flour is completely dissolved and there are no lumps.
3. 3Place the pot over medium heat. Cook, stirring constantly with a whisk, for about 5 to 8 minutes, until the mixture just begins to bubble and thicken slightly. This constant stirring is important to prevent lumps from forming.
4. 4Add the 1/2 cup Sugar and the infused saffron milk mixture to the pot. Continue to stir constantly over medium heat until the sugar has dissolved completely.
5. 5Reduce the heat to low. Continue to cook the pudding, stirring frequently, for 25 to 30 minutes. The pudding is ready when it has thickened enough to coat the back of a spoon and has a creamy consistency. It should not be too thin or too thick.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon Rose Water until it is evenly distributed throughout the pudding.
7. 7Carefully pour the pudding into 4 individual serving bowls. Let the pudding cool at room temperature for about 15 to 20 minutes, or until it is slightly warm but not hot.
8. 8Just before serving, sprinkle the 2 tablespoons Pistachios (chopped) over the top of each bowl of pudding as a garnish.

Substitutions

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