Vegan Muhallebi (Mahalabia)
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Additional Time
12 hrs
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Total Time
12 hrs 15 mins
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Servings
2 cups
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Calories
292 kcal
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Course
Dessert
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Cuisine
Middle Eastern, Persian, Turkish, Arabian
Vegan Muhallebi (Mahalabia)
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Muhallebi, a smooth and silky rice pudding with just three ingredients, was invented in the 7th century but still tastes wonderful today. (Based on 10th-century instructions from Arab writer Ibn Sayyar al-Warraq, the earliest muhallebi recipe recorded. Check out what the original version of muhallebi looks like here.)
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Ingredients
Mahalabia
- ¼ cup white rice (or equivalent weight of rice flour (around 1/3 cup))
- 2 cups milk see Note 1, of your choice
- ¼ cup sugar
- ½ tsp vanilla extract optional, or rosewater or orange blossom water
Optional Toppings
- ground cinnamon
- ground cardamom
- nuts pistachio, almonds, sesame, roughly chopped
- seeds pistachio, almonds, sesame, roughly chopped
- sugar syrup
- rose jam
- coconut shaved or shredded
- dried fruit (raisins, diced apricots)
Instructions
- If using whole rice, grind the rice into a fine flour. (You can use a high-powered blender like Vitamix or Blendtec for this.)
- Mix rice flour and 1 cup of almond milk together until smooth and no lumps remain. Also stir in vanilla extract if using.
- Pour the remaining cup of almond milk into a small saucepan on high heat. Bring to a simmer.
- While stirring constantly, slowly drizzle in the rice-milk mixture.
- Turn the heat down to low and add the sugar. Continue to stir. The mixture will begin to thicken within minutes.
- When the mixture reaches the consistency as pictured below, pour into a glass bowl or mold. (Simmer for a few minutes longer for a thicker pudding.)
- Set in the fridge for at least 12 hours before serving. You can either unmold it onto a plate or eat it directly from the bowl.
Notes
- I've tried this with a couple of different plant-based milks, from Soy Milk to macadamia to almond. While all of them have worked well, almond milk in particular makes a perfect base for muhallebi: rich, smooth, with a subtle almond flour. The history of almond milk in Middle Eastern cooking goes wayyy back, so using almond milk here is quite appropriate!
Nutrition Information
Show Details
Calories
292kcal
(15%)
Carbohydrates
52g
(17%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
1g
(5%)
Sodium
2mg
(0%)
Potassium
435mg
(9%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
5IU
(0%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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