Muhallebi is a rice pudding made from rice flour, it has a smooth and jelly like texture. Its my husband and sons favourite dessert…well one of their favourite desserts!
I made them into individual dessert bowls, and of course I made another one in a pan as those dessert bowls wouldn’t last long in my house!
I usually make them with Ulker tea biscuits or Maria tea biscuits, but I ran out so I used Nilla wafers, they were so good I like them even better that the other biscuits!
This is the first time I made it with cocoa, I had it at my friends house last week and loved the idea! Thanks Farah!
What you will need:
- 5 cups milk
- 1/2 cup rice flour
- 2 tbsp cornstarch
- 1 cup sugar*
- 1/2 -1 vanilla stick
- 1 tbsp dark cocoa
- Nilla wafers
In a 2 qt size pot add milk, rice flour, cornstarch and sugar , slit the vanilla bean and add to the milk mixture whisk altogether, transfer 1/4 of mixture in another small pot and add cocoa to it for the chocolate pudding whisk well.
Cook both on low heat stirring with whisk off and on so that it doesn’t stick to the bottom of pot, just like when making custard.
Remove vanilla and scrape beans and add back to pudding. Taste the chocolate pudding and adjust sweetness.
You can make this and serve on its own in a dessert bowl as I have done, or layer it with the biscuits in a 9×13 inch pan lay a layer of cookies spoon over some of the vanilla rice pudding over the cookies, continue to layer with cookies and pudding, making the chocolate the middle filling. Refrigerate for 4 hours or over night to set.
*I use 1 cup of sugar as that is my preference, you may cut it down to your desired amount.
To view the other muhallebi recipe click the link!:)