Muhallebi is a traditional Turkish pudding with a simple, velvety texture, made by cooking milk, rice flour and cornstarch over low heat. Serve it sprinkled with cinnamon. It is a favorite with all ages.
Heat most of the milk with the sugar in a saucepan, but do not let it boil.
Whisk the rice flour and cornstarch into the remaining cold milk until smooth. Add the mixture to the hot milk and cook over low heat, stirring constantly, until thickened.
Stir in the vanilla, then divide the mixture among serving bowls.
Let the bowls cool to room temperature, then refrigerate for at least 1 hour. Sprinkle with cinnamon before serving, if desired.
Stir constantly while adding the starch to the milk to prevent lumps from forming on the bottom of the pot. Allergens: contains milk and dairy products. Store in a covered container in the refrigerator for up to 3 days.
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