I think the cleaners have shrunk my trousers over the last month or so. I don’t want to spring for alterations, or new trousers, so I’m trying to reduce their contents a bit by lightening up my meals and getting a little more exercise. This dessert fits right into my program. It’s creamy and silky-smooth, and yet contains no cream, butter or eggs, and only a modest amount of sugar. Best of all, this traditional Moroccan pudding has the exotic taste of rose petals, a flavor seldom encountered in the Americas and Northern Europe, but common throughout North Africa and the Middle East. It’s also has few ingredients and is as quick and easy to make as breakfast porridge, so you can enjoy it almost any time. (In fact, it makes a nice breakfast treat, one of our daughter Julia’s favorites.)
Recipe (adapted from the recipe for Muhallabia in Flavors of Morocco by Ghillie Basan)
Ingredients
1/2 cup rice flour
1/2 cup plus 2 tablespoons superfine sugar
4 cups whole milk
2-3 tablespoons rosewater (orange flower water is nice too)
confectioners sugar for dusting (optional)
Rosewater and orange flower water are available at middle eastern grocers and, more conveniently, at places that have good assortments of cocktail ingredients. For example, they’re both available at www.bevmo.com for $3.49 each.
Instructions
1. In a small bowl, mix together the rice flour and a little of the milk to form a smooth paste.
2. Pour the rest of the milk into a saucepan and stir in the sugar. Bring the mixture to the boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
3. Reduce the heat to medium-low, pour a half cup or so of the hot milk into the bowl of flour paste, mix until smooth, and pour that mixture back into the pan. Stir thoroughly to avoid lumps.
4. Bring the mixture back to the boil and stir in the rosewater.
5. Reduce the heat to low and simmer gently for about 20 minutes until the mixture becomes quite thick and coats the back of a spoon.
6. Pour the pudding into a serving bowl or individual containers, cool and then refrigerate until serving.
Traditionally, this pudding is served only with a dusting of confectioners’ sugar, but I like to add a few chopped pistachios or toasted almonds on top.
