A beloved Iraqi milk pudding, rizz bhalib is made by cooking rice with milk and sugar in a pressure cooker for speed, then flavouring it with rose water. Chilled in individual dishes and finished with cinnamon and nuts, it is a fixture of celebration tables.
Put the rinsed rice in the pressure cooker with the milk, sugar and salt. Seal the lid and bring to pressure over medium heat, then lower the heat and cook for 8 more minutes once it whistles.
Remove the pressure cooker from the heat and let the steam release naturally for 10 minutes before opening the lid.
Stir in the rose water, adding an extra spoon of warm milk if the mixture seems too thick.
Divide the hot mixture between serving dishes and let it cool at room temperature for 15 minutes.
Cover the dishes with cling film and chill for at least 2 hours — this is how long it takes for the pudding to set properly.
Sprinkle with cinnamon and crushed hazelnuts before serving.
Never force-release the pressure cooker's steam — let it release naturally, or hot milk can splatter out. Allergens: contains milk and dairy, tree nuts (hazelnut).
If you can't find rose water, a few drops of vanilla extract makes a plainer but still aromatic version.
Admin DadaGastro · verified in test kitchenBayramda kalabalık bir sofra için üç kat yaptım, düdüklü sayesinde her seferinde 8 dakikada pişip zamandan kazandırdı; misafirlerim tarçınlı üstünü çok beğendi, bir dahaki sefere fındık yerine antep fıstığı deneyeceğim.
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