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Lebanese Rice Pudding Recipe
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 B Haleeb)
A traditional Lebanese dessert, the Lebanese Rice Pudding Dessert With Pistachio is a perfect choice after a meal dessert. This Middle Eastern rice pudding is easy, homemade, and full of creamy goodness!
Lebanese Rice Pudding With Rose Water
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.
There is no Difference Between Kheer and
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.
FAQs
How do you make rose water rice pudding?
The procedure of making rose water rice pudding is simple and easy. You can note it down from the following section.
How much rosewater do you put in rice pudding?
While making Rice Pudding the amount of Rose Water you need is one and a half teaspoons.
What is in Riz B Haleeb?
It is a traditional Lebanese sweet like kheer in Pakistan and India. Only Rice, Milk, and Sugar are the main ingredients.
Lebanese Rice Pudding Dessert With Pistachio
Ingredients
Instructions
- 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.
