If you already enjoy rice pudding, you’ll hopefully love this Lebanese rice pudding (aka Riz bi Haleeb, which means ‘rice in milk’). This Arabic rice pudding version sees you cook the rice pudding on the stove, thicken it with cornstarch, and delicately scent it with rose water or orange blossom (like baklava and qatayef). All before serving it with a delicious, crushed pistachio topping! It seems like no matter where you live, there is a rice pudding-style dish that is beloved. In the UK, it’s a ‘school dinner’ staple, and many children will remember the canned versions served at dinnertime. However, rice pudding is also enjoyed across Europe, Asia (including Thai coconut sticky rice!), and the Middle East. Primarily comprising rice with a creamy dairy (milk or a combination of milk and cream), sugar, and then a flavoring (which differs from country to country). Not only does this Middle Eastern rice pudding take just a handful of ingredients to prepare, but the method is also super simple: cook the rice, add the remaining ingredients, stir until thickened, then cool, top, and enjoy! While there are plentiful ways to prepare rice pudding (rinse or don’t rinse the rice, cook with the milk, use a slow cooker, rice cooker, stovetop, or the oven, etc.), I’ve found this version (rice pudding on the stove) particularly simple, while still achieving delicious results! Best of all, this rice pudding with rose water is fairly versatile, and you can enjoy it for breakfast, as a snack, or dessert!
The Lebanese Rice Pudding Ingredients
Rice: I recommend using short-grain rice for this homemade rice pudding.Water: Needed to cook the rice.Milk: I prefer to use whole milk for a super creamy rice pudding. However, you could also use 2% if you’d prefer.Cream: Use double/ heavy cream for the creamiest rice pudding.Cornstarch: To thicken the homemade rice pudding mixture, meaning less time on the stovetop.Sugar: Traditionally, we use regular white granulated sugar. However, feel free to experiment with other granulated sugars (like raw cane sugar) or even syrups (like brown rice syrup). Note that each option will vary the flavor and color of this stovetop rice pudding.Orange blossom water and/or Rosewater: These are extremely popular in traditional Middle Eastern rice pudding (and other desserts). You could use one only or a combination of the two.Mastic powder: This is optional, but it adds a distinct flavor to the Lebanese rice pudding that I remember from my childhood. If you use it, then make sure to grind it into a powdery consistency (in a mortar and pestle or Ziplock bag and bashed with a rolling pin).
And optional
Toppings: I used a combination of ground pistachios, dried rose petals (food grade), cinnamon, and a drizzle of honey/dandelion honey or sugar syrup (optional). Mint leaves would also work well.
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.Vanilla extract: I use homemade vanilla extract, added to taste. 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.
How to Make Lebanese Rice Pudding (riz bi haleeb)?
Step 1: Rinse and cook the rice
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, Pour in 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, garnish with a topping of ground pistachios, dried rose petals, a sprinkling of cinnamon, and a drizzle of honey/ dandelion honey or simple syrup. Enjoy warm, at room temperature, or chilled!
How Make Ahead and Store?
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).
Recipe Notes and Top Tips
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.
More Middle Eastern Dessert Recipes
Qatayef Ashta (Lebanese filled pancakes)Homemade pistachio baklavaBlood orange cake with pistachiosEasy Knafeh (Kunafa)Candied pumpkin (+ pumpkin jam)Chocolate hummus (Dessert hummus)
If you try this simple Lebanese rice pudding recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!
