Simple Lebanese rice pudding (Riz bi Haleeb) prepared with just 6 ingredients (plus the toppings!) and in under 30 minutes. This stovetop rice pudding is creamy, cozy, satisfying, and lightly scented with either orange blossom or rose water—perfect for enjoying as breakfast, a snack, or dessert!
First, wash the rice well. To do so, fill a bowl with water and swish the rice until the water is milky. Then, drain and re-fill the bowl until the water is almost clear (usually 3-4 times).
Then, add the rice to a large pan with water and bring to a boil over high heat. Reduce to a simmer and cook for 10-15 minutes or until tender (not al dente).
Step 2: Add the remaining ingredients
While the rice cooks, prepare the cornstarch slurry by combining the starch with a small amount of the milk, whisking until it’s smooth and lump-free.
Then, once the rice is tender, add the cornstarch slurry and the remaining milk, cream, sugar, and mastic powder (if used).There’s no need to drain the rice first. The small amount of starchy water left in the pot will become part of the stovetop rice pudding.
Bring the mixture to a soft boil over medium heat, stirring constantly. Cook for several minutes until it thickens.
Step 3: Cool and serve the Lebanese rice pudding
Finally, remove the creamy rice pudding from the heat and stir in the flavoring (either orange blossom water or rose water), mixing well to incorporate. Allow the mixture to cool slightly (not too long as it will thicken up fairly quickly), then transfer to small serving glasses/bowl.
When you’re ready to serve, serve with a topping of ground pistachios, dried rose petals, a sprinkling of cinnamon, and a drizzle of honey or simple syrup. Enjoy warm, at room temperature, or chilled!
How to Store Homemade Rice Pudding?
Make-Ahead: You can use leftover cooked rice to prepare this Lebanese rice pudding (method in recipe notes). Store: Allow the stovetop rice pudding to cool before storing any leftovers in the fridge for 4-5 days. I recommend storing with a layer of plastic wrap directly over the surface of the pudding. That way, it will stop skin from forming over the surface (if you prefer it that way). Reheat: You can enjoy this Middle Eastern rice pudding chilled, at room temperature, or warm. To reheat the rice pudding on the stove top or in the microwave (optionally with an extra splash of milk to help loosen it up if needed).
Notes
Adjust the amount of sugar: This can easily be adjusted to taste -so feel free to only add a little to begin and then increase to taste. This is especially important when substituting white sugar.
Adjust the flavoring: Likewise, adjust the amount of rosewater/ orange blossom water based on how strong you’d like the flavor in the Middle Eastern rice pudding.
Cooking time may vary: Especially if you use a different variety of rice.
If the rice pudding is too thin/thick: If it’s too thin, you can add a little more cornstarch (around a teaspoon, in a slurry). If it’s too thick, add a little more milk (a few spoonfuls at a time) – until it reaches your desired consistency.
To make rice pudding with leftover rice: Simply skip the first rice cooking step and start on the stovetop when adding the remaining ingredients. This version won’t be quite as creamy, as there will be no starchy cooking water and leftover rice dries out as it sits in the refrigerator. However, it will be more chewy/textured.
Optional Add-ins and Variations
Butter: Make this creamy rice pudding even creamier with 1-2 tbsp unsalted butter (when adding the rosewater/ orange blossom).
Cardamom: Just a small pinch added to the mixture, along with cinnamon, can make for a more spiced Arabic rice pudding.
Dried fruit: You can serve the Middle Eastern rice pudding topped with finely chopped dates, dried apricots, or even a handful of raisins for extra sweetness.
Raisins: A sprinkle of raisins when serving the homemade rice pudding would work.
Vegan rice pudding: You can prepare this stovetop rice pudding dairy-free with the use of dairy alternatives like canned coconut milk (instead of the cream) or another cream alternative, and a full-fat dairy-free milk. Note that the milk you use will affect the flavor, so the results will differ. You can use all milk for a lighter version, but the texture will be thinner and may need more cornstarch (or you can rinse the rice less).
Jam: You can top the Lebanese rice pudding with a swirl of rose petal jam. Alternatively, step away from the Middle Eastern flavors and mix in some strawberry or raspberry jam. Either way, it will be delicious!
Sugar-free: You can experiment with using a sugar alternative like erythritol/xylitol. Adjust the amount to taste.
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