Muhallebi (ground rice pudding)
35 minutes, plus cooling time
Based on Türâbî Efendi's recipe dated 1864. Orange flower water is available at select well-stocked and gourmet markets, as well as cooking supply stores and online. Clotted cream is available in the dairy section of select gourmet markets; whipped cream can be substituted.
2 tablespoons rice flour
2 cups milk
1 rounded tablespoon powdered sugar
1/2 tablespoon orange flower water
1 teaspoon almond oil
1/4 cup clotted cream
1. In a small bowl,
whisk the rice flour with about one-half cup of the milk. In a large, heavy-bottom saucepan, bring the rest of the milk to a boil. Stir in the ground rice mixture, sugar and orange flower water. Reduce the heat to a gentle simmer and continue to cook until the mixture has thickened, about 20 minutes, stirring constantly (be sure to continually scrape the bottom and sides of the pan to keep the mixture from burning).
2. Grease the insides
of 4 small (4-ounce) bowls with the almond oil. Divide the rice pudding mixture between the bowls, then place the bowls in the refrigerator. Refrigerate the puddings until chilled and set up.
3. To unmold,
place the bowls in warm water for a few minutes to loosen the edges. Turn out onto small plates. Serve each pudding with a small dollop of clotted cream.