Muhallebi Milk Pudding

Instructions

1. Step 1

   Whisk 1 cup (250 ml) of the cold milk with the rice flour until completely smooth.

   Ingredients used: 75.0 gr Rice Flour, 250.0 ml Whole Milk

   Cookware: mixing bowl, whisk

2. Step 2

   Combine the remaining 3 ¼ cup (750 ml) milk and the sugar in the saucepan. Heat over medium heat, whisking occasionally, until steaming but not boiling.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Granulated Sugar, 750.0 ml Whole Milk

   Cookware: saucepan, whisk

3. Step 3

   Whisk the rice-flour mixture once more, then slowly pour it into the hot milk while whisking. Reduce to low heat and cook, whisking steadily, until smooth and thickened.

   Timer: 10 min (fixed)

   Cookware: mixing bowl, saucepan, whisk

4. Step 4

   Remove the saucepan from the heat. Whisk in the butter and vanilla extract until fully incorporated.

   Ingredients used: 15.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: saucepan, whisk

5. Step 5

   Ladle the pudding evenly into six serving bowls.

   Cookware: ladle, saucepan, serving bowl

6. Step 6

   Let the puddings cool for 20 minutes, then refrigerate until cold and set.

   Timer: 120 min (fixed)

   Cookware: serving bowl

7. Step 7

   Sprinkle the chilled puddings with the cinnamon before serving.

   Ingredients used: 2.0 gr Ground Cinnamon

   Cookware: serving bowl