Muhallabia, Lebanese Almond Cream Pudding

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 6
  • About This Recipe

    “I have never made this recipe.I posted it in answer to a request. Please post a review if you try it.”


  • 1/4 cuprice flour
  • 3cupsmilk
  • 1pinchsalt
  • 1/4 cupsugar
  • 3/4 cupground almonds
  • 1tablespoonrose water
  • pistachios (optional, to garnish) oralmonds( optional, to garnish)
  • Directions

  • Blend ground rice in a 1/4 cup of milk.
  • Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar.
  • Stir constantly until the mixture bubbles gently (medium high heat).
  • Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth.
  • Add rose water.
  • Remove from heat and stir occasionally until the mixture cools slightly.
  • Pour into a serving bowl and garnish with nuts (optional).
  • Reviews

  • “This is the same recipe as in the Complete Middle East Cookbook By Tess Mallos although she also says you can garnish with pomegranate seeds too.”

  • “I made this recipe and subbed coconut for the ground almonds. I added vanilla. I thought it needed to be a little bit thicker, but it was still good.I doubled this recipe as you can see in the picture. Thanks for the recipe.”

  • “This is a great snack!I am LEBANESE and grew up loving this.This is great for babies aswell.Don’t forget to cover with platic wrap when leaving any leftovers out overnight.Also, the nuts are not a must, I only served them with nuts if company was over…It tastes great as is!ENJOYYYYYYYY”

  • “This is gorgeous! Thought it might be a little bland without spices – but it’s PERFECT! Had it for breakfast on a very cold, grey British day! Many thanks Bergy!”