Ingredients

• 3/4 cup - rice flour
• 1/4 cup - corn starch
• 1 cup - water
• 7 cups - milk
• 1 cup - sugar (or to taste)
• 1/2 cup - rose water or orange flower water (optional)
• 1/2 cup - pistachios, chopped

How to Make Muhallebi

• Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.
• Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk.
• Simmer gently for 30 to 40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.
• Stir in the rose water or orange flower water.
• Pour into a 9 x 13 inch baking pan and refrigerate until chilled and set.
• Cut into pieces about 4 inches square.
• Place the squares on individual dessert plates and garnish with the chopped pistachios.
• Recipe Courtesy: Taste of Pearl City