Rice pudding is a universal dessert, found in many cultures, in different forms, and under different names. Lebanese peeps don’t have a monopoly on it this time. However what probably makes this a “Lebanese” version is the addition of orange blossom water (mazaher) to the recipe. In Lebanon this dessert is known as “Riz B Haleeb” which translates to “Rice in Milk.”
Lebanese Rice Pudding – Riz bi Haleeb
Orange blossom water is a flavoring syrup made by distilling flowers from orange trees and is generally added to many Arabic/Turkish/Lebanese desserts. It can be typically found in Middle Eastern grocery stores or can be purchased online.
This rice pudding isn’t too far from what is served in Indian/Pakistani/Afghani/Persian restaurants as “kheer”. There are a few different variations of it. The basic ingredients are water, sugar, and orange blossom water, then you would add rice powder and/or rice and/or corn flower. All will yield to a virtually identical taste, but with different textures.
- 4 cups of milk
- 10-12 teaspoons of sugar (to taste)
- ½ cup of rice
- 2-4 Table Spoons of corn flour
- 2 teaspoons of orange blossom water
- Pistachio as a garnish
- Rinse the rice then let dry
- Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously.
- As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn flour the pudding becomes too jello-like and if you add little it’ll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to.
- As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating.
- Serve cold.
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Mmm… with a summery spring Down Under, I’d love to make this and keep it in the fridge ’til it’s cold and refreshing… My mum parboils the rice before she puts it in the milk, but I’ve heard if you let it cook in the milk the starch from the rice helps thicken the milk too..
) and make some myself.
Great recipe. Missing it big time. Should go buy some full cream milk (it always needs the full cream milk
Thank you Fati and sahtain salaf!
Thank you. Brilliant taste love pistachio. Can I please ask you to post a recipe on your size for the yellow rice that is sold in Lebanese restaurants. It’s made in a huge pan and is fluffy and really tasty. Many thanks it goes really well with the mashwe chicken and garlic sauce. Ash.
Hi Ash – I don’t believe that there is much “lebanese” about the yellow rice… it probably is rice cooked with a bit of butter in the water as well as Saffron for coloring.
wow ! This is so simple and delicious.I tried with fried cashew nuts instead of pistachio.It was adjustable.