Rich and creamy Lebanese Rice Pudding infused with aromatic orange blossom water and topped with crunchy crushed pistachios. This authentic Middle Eastern recipe, called Riz Bi Haleeb in Arabic, is made with simple ingredients that you already have in your kitchen.
Rice pudding has many versions depending on the culture it is coming from. American-style Southern Rice Pudding is luscious, decadent, and often flavored with ground cinnamon, nutmeg, vanilla, raisins, and butter. The Arabic version is also super creamy but lighter and flavored with flower waters such as orange blossom or rose water.
If you’re interested in more rice pudding recipes, check out my Instant Pot Rice Pudding, and this delicious Thai version Mango Sticky Rice, it’s dairy-free and uses coconut milk.
Why You’ll Love This Recipe
- So Creamy! With the correct ratio of whole milk to unrinsed short-grain rice, you do not need cornstarch to thicken the rice pudding and make it creamy.
- Serve Warm or Cold – Lebanese rice pudding can be served warm or cold, depending on your preference. It’s so good either way.
- Perfect Make-Ahead Dessert – If you are making this for later, I will show you how to store it properly without forming a skin on top and reheat it to serve later.
Ingredients to make Lebanese rice pudding
Here’s what you need to make this authentic rice pudding:
Complete list of ingredients and amounts can be found in the recipe card below.
- Short Grain Rice: Arabs make rice pudding with short grain rice, aka Egyptian (Calrose) rice, because it has the highest amount of starch. Other good options are arborio rice (risotto rice) or sushi rice. Do not rinse the rice before you cook it; the starches will help thicken the pudding into a smooth, luscious pudding. If you use the correct type of rice, you won’t need corn starch to thicken the pudding properly.
- Milk: I recommend using whole milk for the creamiest results. Vegan or semi-skimmed (2%) milk will also work, but the pudding will be less creamy.
- Sugar: Granulated white sugar is the most common sweetener for rice pudding. You can also use cane sugar if you prefer. I use a whole cup of sugar for sweetness, but you can cut that down depending on your personal preference.
- Flower Waters: Riz Bi Haleeb key ingredient is either orange blossom water or rose water, or a mix of the two. You can find flower waters in any Middle Eastern store or online, they usually come in 10.oz or 300 ml bottles.
- Other Optional Flavorings: Ground cinnamon, mastic (ground with a pestle and mortar into powder), ground cardamom, and nuts for garnish, such as pistachios, almonds, and walnuts.
How To Make Middle Eastern Rice Pudding
- Cook Rice: Combine rice with hot water in a saucepan over medium-high heat. Bring to a boil, give it a stir, then cover with a lid and reduce the heat to low. Cook for 10 minutes. Meanwhile, heat the milk in a separate saucepan or in the microwave.
- Add the hot milk. Adjust the heat to medium-low, and keep stirring with a spatula (do not walk away) for about 15 minutes or until the pudding thickens. Switch off the heat, and stir in the rose or orange blossom water.
- Add the sugar to the pudding, and stir until it’s dissolved.
- Serve warm or ladle into small serving bowls, allowing it to cool, cover, and chill in the fridge to serve chilled.
Tip!
Remember to stir in the orange blossom or rose water only at the very end without cooking it. Adding it too early can make the aroma and flavor fade away during cooking.
Riz Bi Haleeb Recipe Tips
- Cook until the rice is tender: The rice needs to be cooked until it’s very tender. I usually use Calrose rice, and achieving the right consistency takes around 15 minutes. Different types of rice might need a little longer, so be sure to taste the pudding to make sure it’s cooked well.
- Serving Suggestions: Get creative with toppings! In addition to pistachios, you could use almond slivers, a sprinkle of ground cinnamon, or even a dollop of jam for extra flavor and texture.
Storing and Reheating Tips
Storing
- Cool Down: Allow your rice pudding to cool to room temperature before storing it to prevent condensation from forming inside the container.
- Cover Properly: To avoid skin forming on the top of your pudding, cover it with plastic wrap by pressing the wrap directly onto the surface of the pudding. This keeps air out and maintains its creamy texture.
- Refrigerate: Place the covered pudding in the refrigerator. It will keep well for up to 5 days, making it perfect for enjoying as a treat throughout the week.
Reheating
- Microwave: For a quick option, transfer a serving of the pudding into a microwave-safe bowl, stir in a tablespoon of milk, and heat in short bursts, stirring between each, until warm. This method helps avoid hot spots and keeps the pudding creamy.
- Stove: To reheat on the stove, place the pudding in a saucepan over low heat, add a bit of milk, and stir continuously until it is evenly warmed through. This method is great for heating larger amounts and helps maintain the creamy texture.
Recipe FAQs
Rice pudding is most commonly made with short or medium-grain rice, such as Calrose, Arborio, or sushi rice, due to the high starch content in short grain rice, which results in a smooth and creamy dessert.
If your rice pudding isn’t thickening, try these two fixes:
Cook It Longer: Give the pudding a bit more time on low heat. This helps the rice absorb more liquid and release starch, which thickens the mixture.
Cornstarch Slurry: Mix a tablespoon of cornstarch with a little cold milk or water to form a slurry. Stir this into your pudding and cook for a few more minutes, stirring constantly. The cornstarch will help thicken it up.
If you don’t want to use flower water in rice pudding, you can flavor it with ground cinnamon and/or vanilla extract.
Adding dried raisins or chopped apricots is delicious! You can also experiment with pitted and chopped dates if you like.
I hope you try this rice pudding and love it as much as my family does! Everyone in my family thinks this is the best rice pudding, and I know you will like it too. If you try it, don’t forget to leave a review and a rating in the comments box below. Enjoy!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lebanese Rice Pudding
Recipe Video
Ingredients
- 1 cup (200 g) short grain rice
- 2 cups (480 ml) hot water
- 6 cups (2 liters) milk
- 1 cup (200 g) granulated sugar
- 1 tablespoon (15 ml) orange blossom water or rose water, or a mix
Instructions
- In a saucepan, over medium high heat, combine rice (do not rinse it) with hot water. Bring to a boil, give it a stir, then cover with a lid and reduce the heat to low. Cook for 10 minutes. Meanwhile, heat the milk in a separate saucepan or in the microwave.
- Remove the lid, stir the rice, and add the hot milk. Adjust the heat to medium-low, and keep stirring with a spatula (do not walk away) for about 15 minutes or until the pudding thickens. Switch off the heat, and stir in the rose or orange blossom water.
- Add the sugar to the pudding, and stir until it’s dissolved.
- Serve warm or ladle into small bowls, allow to cool, cover and chill in the fridge to serve chilled.
Notes:
- Yield: This recipe makes 4 cups of rice pudding in total. Nutrition information is calculated per serving which is ½ cup.
- Cook Until Tender: Calrose rice typically takes 15 minutes. You might need to adjust the cooking time for different rice types to ensure tenderness.
- Thicken if Needed: Extend cooking time on low heat or use a cornstarch slurry (1 tablespoon cornstarch with cold milk or water) for a thicker pudding.
- Creative Toppings: Try pistachios, almond slivers, ground cinnamon, or jam for extra flavor and texture.
- Storage & Reheating: Let cool before covering with plastic wrap directly on the surface to prevent skin. Refrigerate for up to 5 days. For reheating, add a tablespoon of milk and warm in the microwave in short bursts or on the stove, stirring for even creaminess.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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