Muhallabia I

Ingredients

 * 1) 1 liter milk, low fat should be fine
 * 2) 2 tablespoons rice flour
 * 3) 1 tablespoon cornflour
 * 4) 5 tablespoons Sugar
 * 5) 1 tablespoon rose water
 * 6) 70 g almonds, ground
 * 7) almonds, blanched and chopped, to garnish or
 * 8) pistachio nuts, chopped, to garnish
 * 9) nutmeg, grated, to sprinkle on top

Directions

 * 1) Using a little of the milk, mix the ground rice and cornflour to a smooth paste.
 * 2) Over a medium-low heat, slowly heat the Sugar in the rest of the milk.
 * 3) Stirring constantly with a wooden spoon, and being careful not to burn the bottom of the pan, add the paste to the milk, and simmer the mixture until it is just off boiling.
 * 4) Keep stirring until the mixture thickens (which it should do in 10–15 minutes).
 * 5) Add the rose-water and ground almonds and continue to stir over a low heat; simmer for about 5 minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes.
 * 6) Garnish with the nuts ( almonds or pistachios) and nutmeg, then chill for 3–4 hours before serving.