Prep time: 10 mins
Cooking time: 25 mins
1. Bring milk to a boil in a saucepan over medium heat and add rice powder. Allow to cook for a few minutes then add sugar. Stirring frequently, cook the mixture until the consistency is thick and creamy.
2. Add rose water, mix well and transfer mouhallabiyah to a serving plate. Garnish with pistachios and fresh fruit and serve.
Chef Ali Hussain, Al Nafoorah restaurant, Jumeirah Emirates Towers, Dubai