Vegan Muhallabia- rose water pudding.

I made this for Annie for her birthday.

This dish is seriously lush. It's creamy, silky smooth and delicious.

So, it goes a little something like this:

Time: 30 Minutes.
Makes: 4 cups.


Ingredients:

• 3/4 cup of rice flour.
• 1 L (4 Cups) soy milk.
• 3/4 cup of raw caster sugar.
• 3 tablespoons of rosewater.

Method:

Put the rice flour in a small bowl and add about half a cup of the soy milk slowly- stirring constantly with a fork so it makes a nice smooth paste.

Add the remaining soy milk to a large saucepan along with the sugar over high heat, stirring until the sugar has dissolved and the milk is at boiling point. Reduce the heat. Add some of the hot milk to the rice flour mixture and mix. then add that mixture to the big pot of milk. Keep on stirring! We want this silky smooth. Bring the heat back up. Once at boiling point, stir in the rosewater. Reduce the heat and let simmer for about 20 mins, stirring occasionally. When this is done, add the mixture to a bowl or jar and let cool. This can be served warm or cold and is just divine. Maybe add some pistachios or almonds for some extra dancing taste buds. I think I may experiment with this recipe and add some raspberries instead of the rosewater...