• 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