With Love From Lebanon: Mama’s Muhallabiya Pudding!

 

Omar macrobiotized this beautiful, easy to make, delicious and exotic traditional Middle Eastern dessert 

The Pudding
4 Cups of Unsweetened Rice Milk
1/2 Cup of brown rice syrup
4 tspn Kuzu
4 tbspn agar agar
1 tsp Rose water
 
Orange Jello Topping
2 cups orange juice
2 tbspn agar agar
1 tsp orange blossom extract
 
To make the rice pudding:
Place 3 ½ cups rice milk in a pot. Add agar agar. Bring the pot to a boil. Cover the pot  and simmer for until agar agar is dissolved about 10 minutes.  Stir rice syrup into the milk and  simmer for 2 more minutes. Dissolve kuzu in the remaining ½ cup of cold rice milk. Add the kuzu milk to the pot and stir for 1 minute until the milk thickens. Once the pudding thickens, remove from heat and add rose water. Place the rice pudding in glass cups and let it cool down.

To make the orange jello:
Place orange juice and agar agar in a pot and bring to a boil.  Simmer on low heat for until the agar agar dissolves. Remove from heat. Add orange blossom water 

To assemble:
Place a layer of the orange jello on top of the cool rice pudding. Wait until the orange layer cools down and sets. Garnish with almonds and pistachios.

Serve chilled or at room temperature.
                                  Enjoy!