Dairy-Free Muhalabiya | Bahraini Rice Pudding
Recipe type: Vegan, Dairy-Free, Gluten-Free
Cuisine: Bahraini
Serves: 6
  • 1 can coconut milk (approx 2 cups)*
  • 2 cups water
  • 4 tbsp rice flour**
  • 4 tbsp sugar
  • 4 cardamom pods
  • 2 tbsp rose water
  • A few strands of saffron
  1. Before you do anything else, soak your saffron in a tablespoon or two of boiling water. Set that aside so that it picks up colour and flavour. The earlier you do this, the better, and we sometimes do this hours beforehand. All you really need, though, is about 15-20 minutes that the pudding will take to make.
  2. Mix your rice flour with some water to create a slurry.
  3. In a pot, add your coconut milk, water, rose water, and cracked cardamom pods and wait until it begins to boil.
  4. Once you start to see bubbles form, add your rice flour slurry and the sugar. Keep it on a low-medium heat and let it simmer until it begins to bubble again.
  5. When you’re satisfied that the flavours are incorporated and it has begun to bubble again, fish the cardamom pods out and pour them into little bowls or ramekins.
  6. Take your saffron water mixture and pour a little bit on top of each one. Alternatively, you could have poured into your milk mix before portioning it out, if you want the saffron flavour and colour throughout.
  7. Put your muhalabiyas in the fridge to set, a minimum of ~2 hours, up to 4 hours.
* – if you are not dairy-free, use 4 cups of regular milk and skip the water
** – you can substitute rice flour for cornstarch or arrowroot, which we occasionally do, but it’s not as authentic
Recipe by Sand Kitchen at https://sandkitchen.com/dairy-free-muhalabiya/