Don’t let the exotic name scare your palate: riz bi haleeb simply means “rice and milk”. Add some sugar to it, and you have your regular rice pudding.
But the search for the best rice pudding recipe has taken people to discover culinary traditions from all around the globe. Luckily for us, different countries give a particular twist to this easy-to-make and affordable sweet treat, and in this case, we have brought flavors from the Middle East for you to try.
Not just rice and milk either
What makes this version of rice pudding so singular it’s the use of orange blossom water. Rosewater is another Lebanese spin you can add to it in order to enhance its sweetness and its aromas. And don’t forget to top it with some pistachios to make it just perfect!
If you’ve never thought of orange blossom or rosewater as possible ingredients, you will be surprised to learn that their amazing properties pair lovely with this special rice pudding and you can enjoy its benefits as you taste a delicious bowl of pudding from your sofa. Besides, its soothing and nerve-calming aroma that you can smell while cooking, orange blossom water is good for indigestion and against gases. On the other hand, rosewater’s floral flavor helps balance spicy and mellow flavors, and it’s perfect to combine with pistachios. Both types of water are typical of Middle Eastern cuisine, but if you’re not used to the taste we recommend you try with small amounts first: the perfume can be quite intense for a novel palate.
Perfect at any time
Riz bi haleeb can be enjoyed as a dessert, as a snack and even for breakfast. As a matter of fact, Muslim people have it for Suhoor during the holy month of Ramadan because it’s very nutritious and filling, and so it allows them to sustain fasting from dawn to dusk, when they are allowed to break their fast and have Iftar.
Give it a go to this versatile delight and you’ll feel you have travelled to the Arab world without leaving your house.
Ingredients (5 servings)
- ½ cup of white short-grain rice.
- 4 cups of milk (regular or non dairy).
- ¾ cups of sugar.
- 2 tbsp of orange blossom water.
- 1 tbsp of cornstarch.
- pistachios or cinnamon for decoration.
Preparation
- In a saucepan, parboil your rice with some water. Be careful not to overdo it, since parboiling is only necessary to “open” the rice grain and make it ready to better absorb the milk later. This takes approximately 10-12 minutes at low heat.
- When you see the rice is precooked and the water is gone, add your milk and sugar.
- Turn your stove to high heat and bring the rice to a boil.
- Dissolve the cornstarch in some cold milk. This will prevent it from creating lumps in your preparation. ¼ cup of milk is enough for a tablespoon of cornstarch, which will increase the creamy effect of the short grain rice.
- Turn your stove to medium heat. Add the dissolved cornstarch and your orange blossom water. Rose water is another good option if you need a replacement or if you fancy combining both scents.
- Stir continuously and you’ll see your milk getting thicker. When you reach this point, switch the heat off.
- You can add your pistachios now and stir a bit more to help the pudding cool down to room temperature.
- Serve your portions and add crushed pistachios or cinnamon for decoration, if you fancy.
As with all rice pudding variations, you can have it warm or chilled. And of course, the amount of sugar is up to taste, as well as the amount of orange blossom or rose flavoring. Don’t restrict yourself with these measures, follow your heart and discover the perfect taste for you. In the same way, you can have your pudding without any nuts if you’re allergic or if that’s your preference.
If you’re worried your pudding is too much to have on a single day, relax: this Lebanese rice pudding lasts up to four days in the fridge. Remember to cover it with a silicone lid or plastic food wrapper to preserve it fresh and prevent flavors from mixing with other meals in your fridge.
