- Yield: 4-6
- Cook Time: 30-60 minutes
Riz Bi Haleeb (Lebanese Rice Pudding)
Ingredients
- ½ cup short grain white rice + 2 cups of hot boil water (to soak rice)
- 4 cups of 2% milk
- 1 cup of full fat milk (heavy cream)
- 1 cup white sugar
- 1 tablespoon of orange blossom water
- 1 cinnamon stick
- 1 tbsp. corn starch + ½ cup of cold milk to make slurry
- unsalted pistachios, half ground- half whole for garnish
- almonds for garnish (optional)
Instructions
- in a bowl, add 2 cups of water and soak rice for 10-15 minutes, strain into mesh strainer.
- In a medium size pot on medium heat, add cinnamon stick, sugar and all the milk and bring to a boil, just until you see it start to boil around the edges of the pot, be careful not to scorch milk by over heating (you will know, it will have an unpleasant odor).
- Add rice, reduce heat, and simmer for 30-35 minutes, stirring occasionally, making sure rice is not sticking to the bottom of the pan.
- Add orange blossom water, keep stirring for another 5 minutes.
- Make the corn starch slurry, by mixing corn starch into ½ cup of cold milk, and at the same time pour the slurry and stir the rice pudding for 1-2 minutes, this step is important for rice to absorb the liquid and become creamy.
- The rice pudding should be ready, gently ladle the rice pudding into cups/bowls. Leave out for 20 minutes before placing in the fridge for 1-2 hours. Serve chilled decorated with almonds and ground pistachios.
