Syrian rice pudding, often called ruz bi haleeb, is a gently sweet stovetop pudding of rice simmered in milk until soft and creamy. Rose or orange blossom water gives it a delicate fragrance, while cinnamon and pistachios are familiar finishing touches; recipes vary across Syria and the wider Levant, so the flavorings can be adjusted to taste.
Ingredients
- ½ cup short- or medium-grain white rice (95 g), such as Arborio or Calrose
- ½ cup water (120 ml), for starting the rice
- 6 cups whole milk (1.42 L), divided
- ½ cup granulated sugar (100 g), or slightly less for a less-sweet pudding
- 2 tablespoons cornstarch (16 g)
- ¼ cup cold milk (60 ml), taken from the measured milk, to mix with the cornstarch
- ⅛ teaspoon fine salt (about 0.7 g)
- 1 teaspoon rose water (5 ml) or orange blossom water (5 ml), or ½ teaspoon of each (2.5 ml each)
- 1 small pinch ground mastic (about 0.1 g), optional
- 2 tablespoons finely chopped unsalted pistachios (15 g), for serving
- ¼ teaspoon ground cinnamon (about 0.7 g), for serving
Instructions
- Rinse and drain the rice. Put the rice in a fine-mesh strainer and rinse under cool water for about 30 seconds, rubbing the grains gently with your fingertips. Let it drain well. Rinsing removes some surface starch so the pudding is creamy rather than gluey, while the rice will still release enough starch as it cooks to help thicken the milk.
- Start the rice in water. Add the drained rice and ½ cup water to a heavy, medium saucepan. Bring the water to a gentle boil over medium heat, then lower the heat and simmer for 4 to 5 minutes, stirring once or twice, until most of the water has been absorbed. Keep the pan uncovered and do not let the rice catch on the bottom.
- Simmer the rice in milk. Stir in 5¾ cups milk, the sugar, and salt. Bring the mixture just to a simmer over medium heat, stirring frequently; do not let it boil hard, because milk can foam up or scorch. Reduce the heat to low and cook uncovered for 25 to 30 minutes. Stir every few minutes, scraping the base and corners of the pan, and more often as the pudding thickens. The grains should be very tender, and the mixture should look creamy but still looser than the finished pudding.
- Make the thickening slurry. In a small bowl, whisk the cornstarch with the reserved ¼ cup cold milk until no dry lumps remain. Stir the slurry again just before using, since cornstarch settles quickly. Pour it into the saucepan in a thin stream while stirring the pudding steadily.
- Finish gently. Cook over low heat for 4 to 5 minutes, stirring constantly, until the pudding thickens enough to coat a spoon. It will continue to firm as it cools, so take it off the heat while it still flows slowly from the spoon rather than waiting for it to look stiff in the pan. Remove from the heat, then stir in the rose water, orange blossom water, or combination. If using ground mastic, add just a small pinch; its flavor is strong, and too much can make the pudding taste medicinal.
- Portion and garnish. Spoon the hot pudding into six small bowls or cups. It can be eaten warm, or cooled and served chilled. Sprinkle with chopped pistachios and a light dusting of cinnamon just before serving so the nuts stay crisp and the cinnamon does not obscure the floral aroma.
Tips
- Choose a suitable rice. Short- or medium-grain white rice releases starch and gives a tender, cohesive pudding. Arborio works well, though its texture can be a little more chewy. Long-grain rice can be used in a pinch, but the pudding may be less creamy and the grains may stay more distinct. Avoid instant rice, which softens too quickly during the long milk simmer.
- Keep the heat low and stir often. Milk scorches easily, especially once the rice and sugar have thickened the mixture. Use a heavy-bottomed saucepan and scrape the base with a flexible spatula. If the pudding begins bubbling vigorously, lower the heat immediately; a gentle simmer is enough.
- Adjust the fragrance cautiously. Rose water and orange blossom water are concentrated, and different brands can vary in strength. Start with the amount listed, taste after stirring it in, and add only a few drops more if desired. If you cannot find either, omit it and use a small pinch of cardamom instead; the result will be warmly spiced rather than floral.
- Expect it to thicken as it cools. The pudding should look slightly looser than your preferred serving texture when it leaves the stove. If it becomes too thick after chilling, stir in a tablespoon or two of milk per serving. Avoid adding dry cornstarch directly to the saucepan, since it is likely to form lumps.
Serving Suggestions
Serve the pudding in small bowls as a dessert after a meal, or offer it as a sweet afternoon snack. The traditional-feeling combination here is a modest sprinkle of cinnamon and chopped pistachios, but you can leave off either garnish for a simpler bowl. A few chopped almonds or walnuts are also suitable if pistachios are unavailable; they change the flavor but still provide a pleasant crunch.
For a chilled presentation, let the portions cool until no longer steaming, then cover and refrigerate. Serve them cold, straight from the refrigerator, or leave them at room temperature for 10 minutes so the texture softens slightly. Add the nuts immediately before serving. If you are serving a group, setting out the pudding plain with small bowls of toppings lets everyone choose how much spice or crunch they prefer.
Variations
Use a different floral water: Rose water and orange blossom water are both used in regional and household versions, but they are not identical. Rose water gives a recognizable floral note; orange blossom water is citrusy and aromatic. Use one alone or combine them, keeping the total close to 1 teaspoon so the perfume stays gentle.
Make it without cornstarch: You can leave out the cornstarch and cook the rice and milk for longer, stirring frequently, until the rice breaks down slightly and the milk reduces. This can take another 15 to 25 minutes, depending on the pan and rice, and the texture will be more dependent on the starch in the rice. Begin with the full amount of milk and stop when it is creamy but still pourable.
Try a dairy-free version: Unsweetened oat milk is generally the closest practical swap for whole milk in this method because it has a fuller body than many thin plant milks. Use the same volume, check the carton for added sweetness, and reduce the sugar if needed. The pudding will taste different from the milk-based version and may thicken less predictably; keep the cornstarch slurry, and simmer gently rather than boiling.
Add a little spice: A pinch of ground cardamom can complement the floral water, while a few strands of saffron steeped in a tablespoon of warm milk add color and a distinctive aroma. These are optional accents, not requirements. Add spices sparingly so the rice, milk, and chosen fragrance remain the main flavors.
Storage and Reheating
Cool the pudding promptly and refrigerate it within 2 hours of cooking. For faster cooling, divide it among shallow serving containers instead of leaving a large, hot saucepan on the counter. Cover the bowls once the pudding has stopped steaming, then keep them refrigerated at 40°F (4°C) or below. The pudding keeps for 3 to 4 days; its surface may form a thin skin, which can be stirred back in.
For warm leftovers, transfer a portion to a small saucepan and reheat over low heat, stirring often. Add a splash of milk to loosen it as it warms, since chilled rice pudding becomes quite firm. You can also microwave an individual portion in a microwave-safe bowl, stirring every 20 to 30 seconds and adding milk as needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly warming and cooling the whole batch. The pudding can be frozen in a sealed, freezer-safe container for up to 1 month, although thawed rice pudding may be grainier; thaw it in the refrigerator and stir well while reheating.
Frequently Asked Questions
Is Syrian rice pudding served warm or cold?
Either is suitable. It is soft and especially creamy when served warm, while chilling gives it a firmer, spoonable texture. Let it cool before covering and refrigerating, and garnish with nuts just before serving. If chilled pudding seems too dense, loosen it with a little milk.
What is ruz bi haleeb?
Ruz bi haleeb is a name used for rice cooked with milk, commonly translated as rice with milk. Syrian versions and family recipes differ in sweetness, thickness, and flavoring. Rose water, orange blossom water, cinnamon, and nuts are common choices, but no single garnish or fragrance is essential to this recipe.
Can I make the pudding with leftover cooked rice?
Yes, but the texture will differ because the rice has already absorbed water and may be less able to thicken the milk. Use about 2 cups (320 g) cooked plain rice, simmer it gently with the milk and sugar for around 20 minutes, then add the cornstarch slurry and cook until thick. The exact time depends on how soft the rice is. Do not use rice that has been left at room temperature for more than 2 hours.
Why did my rice pudding turn out runny?
It may need a few more minutes of gentle simmering, or it may simply be hot: the pudding thickens as it cools. If the rice is tender but the pudding remains too loose, mix 1 teaspoon cornstarch with 1 tablespoon cold milk, stir it in, and simmer for 2 to 3 minutes. Avoid adding undissolved starch, which can leave small lumps.
Can I make Syrian rice pudding ahead?
Yes. Prepare it up to 3 days ahead, portion it, and refrigerate it covered. It will set more firmly in the refrigerator, so stir in a little milk when serving or reheating if you want a softer consistency. Keep pistachios and other crunchy toppings separate until the bowls are ready to serve.
What can I use instead of rose water or orange blossom water?
You can omit floral water altogether; the pudding will still be fragrant from the milk and rice, though its flavor will be more plain. A small pinch of cardamom is a practical alternative, but it changes the profile from floral to warmly spiced. Avoid substituting an equal quantity of concentrated flavor extracts, which may overwhelm the pudding.
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