Riz bi Haleeb is Arabic for rice pudding. It is similar to traditional rice pudding but has a Lebanese twist.
Rice pudding with rosewater and orange blossom water gives it an extraordinary floral aroma and a sweet taste. It is easy to make this recipe, which only requires a few ingredients. The result is a delicious dessert.
Is Rice Pudding a Dessert or Breakfast?
The rice pudding is a popular comfort food around the globe. It’s hard to resist the creamy combination of rice and milk. This Lebanese Rice Pudding can be enjoyed for breakfast or as a dessert.
This dish is perfect for dessert or breakfast. The Middle Eastern flair of rosewater and orange blossom water gives it a sweet floral flavor.
Riz bi can be made in many different ways. I prefer to cook the rice half-cooked in water before adding milk to finish the cooking. Some people cook rice with milk right from the start. I don’t wash the rice because I want the starches to make it extra creamy.
This recipe has a lot of versatility. You can change the recipe to suit your taste. You can quickly reduce the sugar if you don’t want your Riz bi Haleeb to be too sweet.
Rose water and orange blossom flavors are also acceptable. Adjust the amount of flavoring if you think it’s too strong. You can use one or the other if you do not have both.
This recipe yields five small bowls but can be easily doubled or tripled. If you double or triple this recipe, be aware that the rice will take longer and become soft.
STEP 1
Cook the rice unwashed in a medium pot with 1 cup of water on medium-low heat until the water has been absorbed.
This should take between 5 and 7 minutes.
STEP 2
Mix the sugar and milk (reserve 1/4 of a cup to the side).
Continue to cook the rice on medium-low for 15 more minutes until it is softened and cooked. Stir the rice occasionally to avoid any sticking.
STEP 3
Mix the cornstarch with the 1/4 cup milk that you have set aside.
Stir the cornstarch mixture for about five minutes.
STEP 4
Mix well the orange flower water with the rose.
Transfer into five small bowls. Allow the bowls to cool at room temperature before being put in the refrigerator.
STEP 5
Add your favorite toppings, such as crushed pistachios and shredded coconut.
Ingredients
- Half cup of Short Grain Jasmine Rice
- 1 cup of Water
- Five cups Milk Whole, low-fat, or plant-based?
- 1 cup White Granulated Sugar
- Three tb. Cornstarch
- Two tb. Rose Water
- Two tb. Orange Blossom Water
Instructions
- Cook the rice unwashed in a medium pot with 1 cup of water on medium-low heat until the water has evaporated. This should take 5-7 minutes.
- Mix the sugar and milk (reserve 1/4 of a cup to the side). Continue to cook the rice on medium-low heat for 15 more minutes until it is soft and cooked through. Stir the rice occasionally to avoid any sticking.
- Mix the cornstarch with the 1/4 cup milk that you have set aside. Stir the cornstarch mixture for about five minutes.
- Mix well the orange blossom and rose waters. Transfer into five small bowls. Let cool at room temperature before refrigerating.
- Add your favorite toppings, such as crushed pistachios and shredded coconut.