ENDING enjoy cooking a tasty and slightly acidic, this pudding will add a complete dining experience Lebanese dishes. Very simple and easy to make.
Chef Raymound Abou Rjeily of Mandarin Oriental Kuala Lumpur and teach specialized dispensing manufacturing processes muhalabiah milk or rice pudding. Chef Lebanese descent is shipped directly to prescribe terlezatnya to visitors Cinnamon restaurant, Mandarin Oriental Hotel, in the framework of Lebanese food festival titled “Lebanese Food Rendesvous”. Festival was held from 15 to 20 April 2013.
In terms of ingredients, the menu is similar to porridge marrow, it’s just that the texture is not as thick as porridge marrow although it has cooled in the refrigerator. Manufacturing process, mix 250 grams of rice flour with a little milk and stir until blended.
Meanwhile, cook together 800 ml milk 200 ml cream, over a low heat until boiling. Add flour mixture and stir constantly with a spoon. Keep the stove temperature remains low. In addition to not clot after being given a batter of flour, stirring process serves not become too hot temperature which can lead to burned meals. Cook for 15 to 20 minutes.
After starting condensed milk cream, add the sugar. Also add rose water and cook for a further minute, stirring constantly. Chill before serving is poured into the container. Add the chopped pistachio nuts and walnuts on it. To taste, chill in the refrigerator before eating.
“The addition of rose water at the end of the point to give a nice flavor and aroma in the pudding,” Raymond said on the sidelines Chef cooking demo.