M'halbi - Algerian rice pudding

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Milk based pudding called M'halbi are popular Ramadan dessert throughout the arabic world from the shores of North Africa to the deserts of the Middle East.  Muhaleebi is rice pudding scented with rose water. In the ninth century, during the Abbasia period of the Arab empire, Muhaleeb, chief commander of the army, had a stomachache. His doctor prescribed a soft diet of rice powder cooked in milk and sugar. Since then it has been called Muhaleebi (after Muhaleeb) and has been passed down through the generation, until the present time as dessert during Ramadan because of its soothing effect. In  made its variant— milk thickened with cornstarch (not rice), which was really light on the stomach and very good to eat when one was fasting. 

And in Algeria Ramadan is not complete without this milk based dessert.  M'halbi  on the table. It is also known as Roz bel haleeb, Muhaleebi, Muhalabiya , Muhalabiyeh, Krima, flan à la crème de riz, or créme dessert au riz depending what region  you are in Algeria. This dessert is still held true to its orginal preparation here in Algeria scented with rosewater or jasmine. 

M'halbi
(Algerian rice pudding)
serves 6

• 50g of rice powder
• 3 tablespoons cornstarch
• 1 liter of milk
• pinch fo cinnamon
•  1 vanilla sugar
• 3 tablespoon of sugar(or honey)
• 2 tablespoons orange flower water
•  50 g ground almonds
•  Decorations: pistachios, almonds, sultana, dates, cinnamon, etc

1. Pour the milk into a heavy bottom pot. 
2. Place the corn starch in a cup, add alittle water to disolve it. 
3. Now add in the remaining ingredients into the pot.
4. Bring the milk to boil.
5. Constantly stir until it is thick. 
6. Pour into cups/bowls. 
7. Decorate as desired then let sit for 30m before eating.

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