Muhallabia, Syria's classic cold milk pudding, is made by thickening milk with rice flour, then flavouring it with rosewater and finishing with pistachios. The stovetop work is quick, but it must chill in bowls for several hours before serving, as the texture only sets while it rests. Rosewater and pistachios are what set it apart from a plain milk pudding.
Whisk the rice flour with a cup of the milk in a bowl until smooth, then stir in the remaining milk and the sugar.
Bring the mixture to a simmer over medium heat while stirring constantly, then cook for another ten minutes until it coats the back of a spoon.
Remove from the heat and stir in the rosewater, then divide the hot pudding among serving bowls.
Once the bowls have cooled to room temperature, cover and chill in the fridge for at least three hours, then garnish with pistachios before serving.
Stir the mixture constantly as it comes to a simmer; if it catches on the bottom, the whole pudding takes on a scorched smell. Allergens: contains milk and dairy, tree nuts (pistachio).
Using toasted almonds instead of pistachios gives the pudding a plainer crunch; in that case reduce the rosewater to half a teaspoon to keep the balance.
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