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311 mhalbi with pistachios (milk pudding) ingredients (serves 6) • 1 litre (4 cups) milk • 35g (1/4 cup) cornflour • 60g ground rice (see note) • 75g (1/3 cup) caster sugar • 1 cinnamon quill • 2 teaspoons rose water • 80g pistachios, lightly roasted, chopped • rose syrup (see note) and dried rose petals (see note) (optional), to serve method 1. whisk together 125ml (1/2 cup) milk, cornflour, ground rice and sugar in a bowl. place remaining milk and cinnamon in a pan and bring almost to the boil over low–medium heat. whisking continuously, add cornflour mixture and whisk for 3 minutes or until thickened. remove from heat, discard cinnamon and stir in rose water. spoon the mixture among 6 x 150ml glasses and chill for 3 hours or until set. 2. serve topped with nuts, rose syrup and rose petals, if using. notes ground rice is from supermarkets. mymoune rose syrup is from simon johnson or, to make your own, add rose water and lemon juice to sugar syrup. pariya food dried rose petals are from delicatessens.
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