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Malabi — Rose-Scented Almond Milk Pudding

This cool, creamy pudding contains but has five ingredients, takes 30 minutes and tastes absolutely incredible, perfumey without being cloying. Top with chopped pistachios and pomegranate arils. Any leftover pudding is nice for breakfast with fresh mangoes from your neighbor.
Servings 8 - 10


  • 4 tablespoons corn starch
  • 4 tablespoons rice flour
  • 5 cups unsweetened almond milk preferably homemade
  • 1/2 cup sugar
  • 2 tablespoons rose water*


  • In a small bowl, whisk together corn starch and rice flour. Add 1/2 cup of the almond milk and stir until they come together without clumping.
  • In a large pot, heat remaining almond milk and bring to boiling. Pour in the corn starch-thickened almond milk and stir. Reduce heat to medium-low, stirring constantly for 15 to 20 minutes to avoid nasty clumps. Mixture will thicken. When it’s thick enough to coat the back of the spoon, pour in sugar and rose water.
  • Cook another minute, then remove from heat and set aside to cool. Pour into a large serving bowl or individual cups. Cover and chill for at least 6 hours before serving.


*Available in Middle Eastern markets and specialty stores.