Mhalbi with rose water and cinnamon

A smooth, snow-white cream scented with rose. The texture is velvety and coating, topped with crunchy almonds and warm cinnamon.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 449
• Protein: 13 g
• Carbs: 62 g
• Fat: 16 g

Ingredients

• 1 L Whole milk ( very cold )
• 100 g Rice flour ( sifted )
• 120 g White sugar
• 2 tbsp rose water
• 1 pinch Cinnamon ground ( for garnish )
• 30 g Almond with skin ( crushed )
• 20 g Roasted salted pistachio optional ( peeled and chopped )
• 1 tbsp Orange blossom water

Instructions

1. Cold dissolution

   In a heavy-bottomed saucepan, mix the rice flour with the cold whole milk. Whisk vigorously to remove all lumps before turning on the heat.

2. Cooking and thickening

   Heat over medium heat, stirring constantly with a wooden spoon. The cream should thicken until it coats the spoon densely. When the first bubbles appear, lower the heat.

3. Flavoring the cream

   Stir in the white sugar, rose water, and orange blossom water. Continue stirring for two minutes until the sugar is completely dissolved and the cream becomes glossy.

4. Plating and resting

   Pour the still-hot cream into small bowls. Let cool to room temperature, then refrigerate. The surface should set slightly.

5. Finishing

   Just before serving, sprinkle a pinch of cinnamon and arrange the crushed almonds and pistachios to add texture.

Chef's tips

• Never stop stirring: rice flour catches quickly at the bottom and can burn.
• If the cream is too thick after cooling, loosen it with a splash of cold milk before serving.

Storage

Keeps for 2 to 3 days in the refrigerator, covered with cling film to prevent a thick skin from forming.