Mhalbi Constantinois : Algerian Rice Cream

French

Mhalbi Constantinois is a smooth, creamy Algerian rice dessert scented with orange blossom water.

It’s easy to make, served cold, and finished with cinnamon or nuts. A traditional treat for Ramadan and special occasions, always a crowd-pleaser.

Mhalbi Constantinois rice cream with orange blossom water

Mhalbi Constantinois brings back childhood memories for me, a simple dessert that fills the house with the irresistible scent of orange blossom water. This is my mother’s recipe, passed down from my grandmother.

It’s a traditional dessert from Constantine ( East of Algeria): straightforward, yet truly special, and it always looks beautiful on a Ramadan table.

This Algerian rice cream is silky and delicately perfumed, quite different from mahalabia.

Here, you won’t find whole rice grains. Instead, finely ground rice gives the cream a perfect set while staying tender and melt-in-the-mouth.

For me, it’s a must-have comfort dessert that I always keep chilled, ready to enjoy after a quiet moment.

The signature flavours? The classic duo of orange blossom and cinnamon, this is what makes mhalbi so distinctive.

It does require a little attention: first, the ground rice is cooked with milk and sugar, then diluted cornstarch is added to create a creamy, perfectly smooth texture.

The key is to keep stirring so the rice doesn’t stick or burn.

Ingredients for perfect Mhalbi Constantinois

To make a creamy, fragrant mhalbi, here’s what you need (with a few notes to help you get the best result):

• 1 litre whole milk : Whole milk gives a richer taste and creamier texture. Semi-skimmed milk works, but the result will be less indulgent.
• 120 g finely ground rice (rice powder) : It should be ground very finely, almost like flour. You can buy rice flour or make it at home by blending raw rice until flour-like.
• 1 tbsp cornstarch (slightly heaped) : Cornstarch helps the cream set smoothly alongside the rice, keeping the final texture light and silky.
• 3 tbsp orange blossom water : The essential flavour of mhalbi. Add it near the end to preserve its aroma.
• 5 tbsp sugar (adjust to taste) : Add more or less depending on preference. For extra flavour, you can use vanilla sugar or a touch of honey.
• Cinnamon (to decorate) : Classic finish for aroma and presentation; you can dust evenly or create traditional patterns.

How to make Mhalbi with orange blossom water

This dessert is simple, but it needs gentle heat and steady stirring for the smoothest result.

1) Make the rice powder

• Grind raw rice using a coffee grinder or a blender (Thermomix works well).
• Sift the powder to remove any coarse bits. A fine (but not ultra-fine) texture keeps a slight bite that distinguishes mhalbi from mahalabia.

2) Prepare the base

• Take half a glass of milk from the litre and dissolve the cornstarch in it. Set aside.
• In a heavy-bottomed saucepan, combine the sugar, rice powder, and the remaining milk.

3) Cook the mhalbi

• Warm over medium-low heat, stirring constantly to prevent sticking or lumps.
• When it begins to simmer and forms thick bubbles, add the diluted cornstarch and the orange blossom water.
• Keep stirring until it thickens, creamy, but not overly stiff.

4) Finish and serve

• Pour immediately into ramekins or dessert bowls.
• Dust with cinnamon for fragrance and a beautiful finish.
• Let cool at room temperature, then chill for an even softer, more set texture.

Tips for getting the perfect result

Choose the right ingredients

• Whole milk gives the creamiest texture; semi-skimmed is lighter but less rich.
• Use rice powder that’s fine but not ultra-fine to avoid an overly smooth “mouhalabieh-like” texture.
• Add orange blossom water at the end so the aroma stays vivid.

Control the heat

• Stir constantly over low heat so it doesn’t stick or burn; fast cooking can make it grainy.
• Always dissolve cornstarch in a little milk first to prevent lumps.

Nail the consistency

• Stop cooking once it thickens but before it becomes too firm, mhalbi sets more as it cools.
• If it’s too thick, loosen with a splash of warm milk before pouring into ramekins.

Customise and decorate

• Cinnamon is classic, but you can add crushed pistachios, sliced almonds, or hazelnuts for crunch.
• For extra indulgence, drizzle with honey or a little sugar syrup.

Storage, Chilling and Make-Ahead Tips

• Let the mhalbi cool for 10 to 15 minutes, then pour into individual ramekins.Cover each ramekin with plastic wrap directly touching the surface to prevent a skin from forming.Refrigerate for at least 3 hours, ideally overnight for the best texture.Remove from the fridge 10 minutes before serving.Add cinnamon or chopped nuts just before serving for freshness and presentation.

FAQ : Your Questions About Mhalbi Constantinois

• Can I use regular rice instead of rice powder? Yes, but grind it very finely. If it’s too coarse, the cream will have a slightly grainy texture.Why is my cream darker in color? This may be due to the type of milk used or slightly longer cooking. Gentle heat helps maintain a lighter color.Can I flavor it with something other than orange blossom water? Yes. Vanilla, rose water, or a very fine lemon zest add a different touch without changing the essence of the dessert.Can I make a lighter version? You can use semi-skimmed or plant-based milk, keeping the same proportions to maintain the texture.How can I achieve an elegant presentation? Use a piping bag for a neat finish or smooth the surface with the back of a slightly damp spoon.Can it be served warm? Yes, but the texture will be softer. Chilling gives it better structure and a fresher mouthfeel.

Other Desserts to try

• Chocolate Lava Cakes
• French creme caramel with condensed milk
• Creamy Raspberry Panna Cotta
• Light and Creamy Lemon Mousse