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Lebanese rice pudding with chopped pistachios scooped out from a bowl of pudding with a spoon.
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Lebanese rice pudding (Riz Bi Haleeb)

This Lebanese rice pudding also known as Riz bi Haleeb is a deliciously creamy pudding gently flavored with orange blossom water. Made with a handful of ingredients, this eggless, no-bake pudding is a must-try dessert recipe from the Middle East. It gets ready in just 30 minutes.
Course Dessert
Cuisine Lebanese, Middle East
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 263kcal

Equipment

  • 1 Large cooking pot

Ingredients

Instructions

  • From the one liter of milk that we are using in this recipe, take out ¼ cup of milk in a bowl and keep it aside.
  • Put the remaining milk in a large pot and let it boil once.
  • While the milk is boiling wash the rice well i.e. until you get clear water.
  • Put the rinsed rice to boiling milk and stir well. Cook rice in milk for around 25 minutes or until the rice is nicely cooked or slightly overcooked. Overcooked rice will give creamier pudding.
  • Add sugar and mix. Cook for 1-2 minutes or until the sugar gets dissolved.
  • In a bowl mix the ¼ cup of milk which was kept aside in step 1 with around 2 tablespoons of cornstarch. Whisk until the cornstarch gets completely mixed in the milk.
  • Add cornstarch slurry to the cooking pot and mix. Stir continuously for 1-2 minutes and then cook for a few minutes i.e. until the rice pudding becomes thicker and creamier.
  • Add orange blossom water, mix, and switch off the stove.
  • Transfer the pudding to the serving bowls and allow it to set for a few minutes.
  • Garnish with finely chopped pistachios.
  • If you prefer chilled Riz bi haleeb, put it in the fridge for at least 2-3 hours before serving.

Video

Notes

  1. Jasmine rice or any rice variety with medium and fragrant grains can be used to make this pudding. You can use basmati rice too but jasmine rice will give a better result in this recipe as it's more starchy, it makes the pudding creamier.
  2. Make sure the milk in which you mix cornstarch is at room temperature.
  3. Keep stirring the pudding continuously after adding the cornstarch slurry to avoid lump formation.
  4. Use rose water if you don't have orange blossom water. They taste completely different but both make the pudding delicious.
  5. Instead of pistachios, you can use any nut of choice to garnish this Lebanese rice pudding.
  6. More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 263kcal | Carbohydrates: 41g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 80mg | Potassium: 346mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 261mg | Iron: 0.2mg