Snack · Lebanese · 5 min
Mhalbieh with Toasted Almonds and Orange Blossom
- Calories
- 200
- Protein
- 12g
- Carbs
- 22g
- Fat
- 5g
Ingredients
- 213.7 ml Whole milk (non-fat to adjust for macros)
- 12.8 g Rice flour
- 11.0 g Almonds, slivered
- 2.3 tsp Orange blossom water
Method
- 01In a small saucepan, whisk the rice flour into the cold milk until completely smooth, ensuring no lumps remain.
- 02Place over medium heat and stir constantly with a wooden spoon.
- 03As the mixture begins to heat, it will thicken into a silky, custard-like consistency; continue cooking for about 5 minutes until it coats the back of the spoon.
- 04Remove from heat immediately and stir in the orange blossom water.
- 05Pour into a small glass bowl or ramekin and let cool to room temperature, then refrigerate until set.
- 06While the pudding chills, lightly toast the slivered almonds in a dry skillet over medium heat until they are fragrant and golden-brown.
- 07To serve, garnish the chilled pudding with the toasted almonds.
- 08The contrast between the cool, floral cream and the warm, crunchy nut garnish is essential.
Cook it with the whole plan around it
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