Lebanese rice pudding, often called riz b haleeb, is a creamy stovetop dessert made by simmering rice slowly in milk and sweetening it with sugar. Orange blossom water gives it a delicate floral aroma, while chopped pistachios add a pleasant crunch. Lebanese households and regions have their own versions, so this recipe offers one practical, gently scented take.
Ingredients
- 1/2 cup (95 g) short- or medium-grain white rice
- 1 1/2 cups (355 ml) water
- 1/4 teaspoon (1.5 g) fine salt
- 5 1/2 cups (1.3 L) whole milk, plus 1/4 cup (60 ml) cold whole milk for the slurry
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 1 1/2 tablespoons (22 ml) orange blossom water
- 1/4 teaspoon (about 0.5 g) finely crushed mastic, optional
- 1/4 cup (30 g) chopped unsalted pistachios, for serving
- 1/8 teaspoon (about 0.3 g) ground cinnamon, optional, for serving
Instructions
- Rinse the rice. Put the rice in a fine-mesh strainer and rinse under cool water, stirring it with your fingers, until the water runs mostly clear. This removes some surface starch and helps the grains cook evenly. Let the rice drain while you measure the other ingredients.
- Start the rice in water. Combine the rinsed rice, water, and salt in a heavy-bottomed saucepan of at least 3-quart capacity. Bring it to a boil over medium-high heat, then reduce the heat to low and cover. Simmer gently for 18 minutes, until the water is absorbed and the rice is soft. If a little water remains, keep cooking uncovered for a minute or two; avoid letting the bottom scorch.
- Simmer with the milk. Pour in the 5 1/2 cups (1.3 L) milk and stir to loosen any rice from the pan. Raise the heat to medium and warm until the milk is steaming and just beginning to bubble around the edges. Lower the heat so the mixture barely simmers. Cook uncovered for 35 minutes, stirring every few minutes and scraping the bottom and corners of the pan. Stir more often near the end, when the pudding thickens. The rice should be very tender and the mixture creamy, though it will still look looser than a chilled pudding.
- Make the thickener. In a small bowl, whisk the 1/4 cup (60 ml) cold milk with the cornstarch until completely smooth, with no dry pockets. Stir in the sugar. Pour this mixture gradually into the saucepan while stirring so it disperses instead of forming lumps.
- Finish cooking. Keep the pudding at a gentle simmer for 7 minutes, stirring continuously or nearly continuously. It should become glossy and thick enough to coat the back of a spoon. Do not turn the heat up to force a boil; a hard boil can make milk catch on the pan and may give the pudding a grainy texture. Remove the pan from the heat, then stir in the orange blossom water and, if using, crushed mastic.
- Cool and chill. Divide the pudding among six small serving bowls, or transfer it to one wide shallow dish. Let it cool briefly, then cover and refrigerate for at least 3 hours. It will set further as it cools. Scatter with pistachios just before serving, and add a light dusting of cinnamon if you like.
Tips
- Keep the simmer gentle. A low, steady simmer gives the rice time to soften and the milk time to thicken without sticking. Use a heavy-bottomed saucepan if you have one, and stir along the base as well as around the sides. If the mixture starts bubbling vigorously, reduce the heat.
- Use the right rice. Short- or medium-grain white rice releases enough starch to make a cohesive pudding. Long-grain rice can work, but the grains tend to stay more separate and the result may feel less creamy. Avoid swapping in cooked rice: its water content and texture are different, so the timing and thickener would need adjustment.
- Measure floral water carefully. Orange blossom water varies in strength, and too much can taste perfumey. The amount here gives a noticeable but restrained aroma. If you cannot find it, use 1 tablespoon (15 ml) rose water instead; the flavor will be rosy rather than citrus-floral. Add either only after removing the pan from the heat.
- Treat mastic as optional. Mastic is a resin used in some regional and family versions, but it can be hard to find and should be used sparingly. Crush it finely with a pinch of sugar before adding so it disperses. If it is unavailable, leave it out; the pudding will still be fragrant from the orange blossom water.
Serving Suggestions
Serve the pudding thoroughly chilled for a firm, spoonable texture, or let individual bowls stand at room temperature for about 10 minutes if you prefer them less cold. Pistachios are a classic-feeling finish: add them just before eating so they remain crisp. A small pinch of cinnamon is another simple topping, while a few pomegranate seeds can add color and a tart contrast. Keep toppings light so they do not cover the delicate floral aroma.
For a dessert table, portion the pudding into small cups and offer the toppings separately. It is rich enough to serve in modest portions after a substantial meal, but it also works as a simple afternoon sweet. If serving from one large dish, spoon it into bowls rather than stirring it repeatedly; that keeps the surface smooth and the rice evenly distributed.
Variations
Rose-scented pudding: Replace the orange blossom water with 1 tablespoon (15 ml) rose water. Rose water can be quite assertive, so start with less and taste before adding more. This changes the fragrance but keeps the same creamy rice base.
With a citrus note: Stir in 1 teaspoon (2 g) finely grated lemon zest along with the orange blossom water. Use only the colored zest, not the bitter white pith. This is a brighter variation rather than a traditional requirement, and it pairs well with pistachios.
Less sweet: Reduce the sugar to 1/3 cup (67 g) if you prefer a more restrained dessert. The pudding will still thicken in the same way because cornstarch, not sugar, provides most of the final set. Taste the warm pudding before chilling; cold desserts can seem a little less sweet than warm ones.
Richer texture: Replace 1 cup (240 ml) of the whole milk with half-and-half. The result will be heavier and more luxurious, so serve smaller portions. For a dairy-free version, unsweetened oat milk can be used, but it has a different flavor and may not thicken identically; check the label and expect a softer, less classic result.
Storage and Reheating
Refrigerate the pudding within 2 hours of cooking. For quicker cooling, portion it into shallow bowls rather than leaving the full batch in a deep, hot saucepan. Cover the bowls or dish once the steam has eased, and keep them refrigerated at 40°F (4°C) or colder. The pudding is best within 3 days, though it can generally be kept refrigerated for up to 4 days. Add pistachios only to the portions you are serving so they do not soften in storage.
This pudding is usually served cold, so reheating is not necessary. If you would like it warm, transfer a portion to a small saucepan and heat over low, stirring often. It will thicken as it stands, so add milk a tablespoon (15 ml) at a time until it reaches the consistency you want. You can also microwave a serving in short 20-second intervals, stirring between each one. Do not leave cooked rice pudding at room temperature for extended periods, and discard any portion that has been out for more than 2 hours.
Frequently Asked Questions
Why is my rice pudding still runny?
It may need more time at a gentle simmer, or it may not have chilled long enough. The pudding thickens noticeably after refrigeration, so judge the final texture only after at least 3 hours of chilling. If it is still too loose after chilling, warm it again and simmer briefly, stirring often, or whisk a little extra cornstarch into cold milk before adding it.
Can I make Lebanese rice pudding without cornstarch?
Yes, but the texture will be looser and will rely on the starch released by the rice. Continue simmering the milk and rice until it reduces and thickens, stirring frequently so it does not stick. Because the result depends on the rice and pan, allow extra time and expect a softer set than this recipe produces.
Can I make it ahead?
Yes. Prepare it up to 2 days ahead, cover, and refrigerate. The texture firms as it rests, and the floral aroma may mellow slightly. Hold the pistachios and other crunchy toppings until serving. If the pudding seems too firm after chilling, stir a small splash of milk into each portion.
What is mastic, and can I skip it?
Mastic is an aromatic tree resin used in some versions of Lebanese and other Eastern Mediterranean sweets. It is not essential here, and the recipe works without it. If using it, crush it finely so there are no hard pieces, and do not add extra to compensate for a weak aroma; too much can taste sharp or medicinal.
Can I use a different kind of milk?
Whole milk gives the most dependable creamy texture. Reduced-fat milk can be used, although the pudding will be less rich. Plant milks vary in sweetness, thickness, and behavior when heated; choose an unsweetened variety if possible and understand that the final texture and flavor will differ. Coconut milk will contribute a distinct coconut taste rather than a neutral milk flavor.
Related
- German Sweet Rice (Milchreis) with Cinnamon Sugar Topping
- German Word for Rice: Reis and a Milchreis Recipe
- German Rice Pudding (Milchreis) Recipe
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