Rice Halawa with Clotted Cream

Ingredients

• 1 cup Egyptian rice
• 3 cups water for boiling the rice
• 2 cups sugar
• 500 g mozzarella cheese
• 1 tbsp rose water
• 1 tbsp orange blossom water
• sugar syrup (shira) for serving
• pistachios for garnish
• Clotted cream (Qeshta):
• 2 tbsp Puck cream (Qeemar)
• +
• Qareeshah (homemade curdled milk):
• 2 cups milk
• 1 tbsp white vinegar
• How to make the clotted cream:
• Make the qareeshah by putting the milk in a pot on the heat until it boils, then add the vinegar to curdle the milk.
• From the Arab kitchen, here’s a delicious kunafa at the link: Kunafa with Mozzarella Cheese
• To make Maamoul filled with clotted cream by Alissar, click the link

Method

1. Place the washed rice in a pot over the heat with 3 cups of water; cook it until all the water has evaporated and the rice is very soft
2. Blend the rice in a food processor until it becomes like a dough
3. Return the rice to the pot over the heat with the sugar and stir well until the sugar dissolves
4. When the sugar has dissolved, add the shredded mozzarella and continue stirring until the cheese has fully melted, then add rose water and orange blossom water, stir and remove from the heat
5. Spread the mixture on a serving plate and let it cool completely
6. Spread the cold clotted cream (qishta) on top and serve the rice halawa with clotted cream after decorating with pistachios and syrup
7. To make the qreeshah (curd), put liquid milk in a pot over the heat until it boils, then add vinegar so the milk curdles
8. Let them boil for 5 minutes before straining to obtain the qreeshah
   Timers: 5 min
9. Add boxed clotted cream (qishta) and stir well
10. Place the clotted cream in the refrigerator to chill well before using
11. Elissar Rajab
12. From the Arab kitchen, here is the best kunafa at the link: Kunafa with Mozzarella
13. To make maamoul filled with clotted cream by Elissar, click the link