Ground-Rice Pudding (Mehallabia)

READY IN: 1hr 35mins
Recipe by Bayhill

Posted for the Zaar World Tour 2006-Egypt. From the "Best of International Cooking" cookbook. I haven't had the opportunity to try this recipe yet. The surface crust on this pudding is stirred into the pudding giving it a delicate caramel flavor. Note: Prep time doesn't include refrigeration time.

Top Review by littlemafia

I've made this dish for the first time a couple of years ago , I saw it in the ZWT6 book and I made it for DDs breakfast. Of course,I joined them as well. I made it the previous evening,because when the little one is hungry she's not the waiting type. I used rosewater. A very Middle Eastern tasting pudding. Thanks for sharing.

Ingredients Nutrition


  1. In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high.
  2. In a medium saucepan, combine sugar, ground rice and cornstarch. Stirring constantly over medium heat, gradually add milk; continue stirring until slightly thickened. Simmer 15 minutes.
  3. Preheat oven to 400ºF. Butter a 9-inch baking dish; set aside.
  4. Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish.
  5. Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
  6. Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.

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