Mhalbiya

Prepare the Mixture

In a medium bowl, dissolve the rice flour in the water, mixing well to avoid lumps.

Heat the Milk

In a saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.

Add Sugar and Rice Flour

Gradually whisk the rice flour mixture into the heated milk. Continue to cook, stirring constantly, until the mixture thickens (about 5-7 minutes).

Add Flavorings

Stir in the sugar, vanilla extract, and ground cardamom (if using). Cook for an additional 2-3 minutes, or until the mixture is thick and smooth.

Add Rose Water (Optional)

If using, stir in the rose water or orange blossom water.

Set the Pudding

Pour the mhalbiya into serving dishes or bowls. Allow it to cool slightly at room temperature, then refrigerate for at least 2 hours or until set.

Garnish and Serve

Before serving, garnish with chopped nuts and a sprinkle of ground cinnamon if desired.