Muhallebi - Middle Eastern Rice Pudding – Vegan version

👨‍🍳 Method

1. 1
   Dissolve the cornstarch in 4 cups of the cold unsweetened soy milk.
2. 2
   Rinse the rice well, soak it in water for 30 minutes and drain. In a pot, bring the rest of the unsweetened soy milk to a boil and add the rice.

   StovePot
3. 3
   Turn down to low and simmer, stirring often, for about 45 minutes, until the rice is soft and the mixture creamy.

   ⚙ SimmeringStove

   💡Stir often, and toward the end almost nonstop: the rice starch thickens the unsweetened soy milk, and the bottom burns easily.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Add the starch mixture and the sugar to the pot and cook, stirring constantly, for about 10 minutes, until the mixture thickens.

   Stove
5. 5
   Remove from the heat and add the rose water and orange blossom water.
6. 6
   Divide the rice among small bowls, cool at room temperature for at least 1 hour, cover and refrigerate.

   LadleRefrigerator
7. 7
   Serve cold, and sprinkle the cinnamon and almonds on top.