Mhalbi Bônois | Algerian Rice Pudding (Ramadan)
Dive into the decadent flavors of Algeria with this “Mhalbi Bônois”, a traditional Algerian rice pudding! Indulge in the velvety smoothness of this authentic dessert, perfected over generations. Whether you’re celebrating Ramadan or simply exploring global cuisines, this timeless treat is a must-try!
This traditional Ramadan recipe is from my dear friend Zika (Cuisine bonoise de Zika) I invite you to discover its origin and story right HERE! You will learn a lot about her family traditions, so be sure to give her a follow!
Enjoy this delicious recipe and please let me know how you liked it! Ramadan Kareem!
Looking for some inspiration?… For more Ramadan Recipes, click HERE! for more Recipes with Orange Blossom, click HERE!, and for more Recipes with Semolina click HERE!
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Mhalbi Bônois | Algerian Rice Pudding (Ramadan)
Equipment
Ingredients
- 5.64 oz (160 g) jasmine rice (Rinced | Dried)
- 3.88 oz (110 g) Spring Water
- 1/16 tsp (0.38 g) sea salt
- 35.24 oz (1 kg) milk
- 1.76 oz (50 g) sugar
- 1/4 tsp (1.25 g) Orange Blossom Water
- ground cinnamon (For Decoration)
Instructions
- This recipe is best prepared the night before as it is usually served cold for the ftour (or iftar) on the night of Ramadan.
MHALBI PREPARATION (A DAY PRIOR)
- Traditionally, the recipe calls to rince your rice under cold water 4-5 times until the water that comes out is clear. Then, to spread it on your baking sheet and to set aside to dry for 24-48 hours. Once it is dry, use a coffee grinder on the largest setting to crush the rice into smallest pieces (not into a powder). NOTE: I was not able to crush the rice properly so I used it as is.5.64 oz jasmine rice
COOK!
- IMPORTANT: For this recipe, you need to use your spatula to constantly whisk the rice. It is important to never stop so the rice is in constant movement and does not stick to the pan.
- In a large sauce pan, on medium low heat, add the water, rice and sea salt. Once the water has thicken (about 1 minute) add the milk in 3-4 times, then the sugar. Cook for about 20-30 minutes until you reach a thick consistency. Remove from the heat and mix in the orange blossom water.3.88 oz Spring Water, 1/16 tsp sea salt, 35.24 oz milk, 1.76 oz sugar, 1/4 tsp Orange Blossom Water
- Transfer to your service platter or individual cups. Refrigerate up to 3 days.
- Serve cold with traditional Bônois design on top made with ground cinnamon. Enjoy and Ramadan Kareem!ground cinnamon
Video
Nutrition
Credit: Zika Cuisine bonoise de Zika ; Recipe: “Mhalbi Bônois Authentique – Verrines de Crème de riz concassé à la cannelle et fleur d’oranger”
