A bowl of rice pudding is one of the most superbly comforting desserts on earth. Every culture has a rice pudding recipe, including Lebanon and the Levant countries, I can’t imagine anything creamier, or more subtly flavored dessert than the Lebanese rice pudding aka riz bi haleeb, give it a try and it will prove to be a stunning addition to your next dinner party.
Despite its simple list of ingredients Riz Bi Haleeb needs an accurate recipe to retain the richness, creaminess and the correct consistency.
Let’s dive into the details to stay true to the classic flavor I grew up eating.
- Rice: Short grain rice is advisable in making rice pudding, it’s appropriate for such a basically modest recipe.
- Milk: Whole milk is the best option and avoid the skimmed stuff, we don’t want a bland flavor.
- Heavy cream is essential to achieve the results of an old-fashioned riz bi haleeb; our ancestors didn’t use cream in making riz bi haleeb but they relied strictly on milk, the reason why we need to add heavy cream is simply because raw milk straight from the cow typically has a higher and more natural fat content than full fat milk from the store.
- Sugar: Stick to granulated sugar to keep it authentic.
Flavorings that take rice pudding aka riz bi haleeb to another level:
The most classic addition is orange blossom water, but other variations are fantastic if you can find.
- Orange Blossom Water: Adds a fantastic floral undertone, and this is easy to purchase at Middle Eastern stores.
- Mastic Gum:
- Rose Geranium leaves: العطرشية أو العطر: This is a fantastic addition, if you can find, to rice pudding; my granny used to add it to her riz bi haleeb.
- Zest of 1 lemon, this is not an authentic addition, but I have seen many chefs in the Middle East adding it recently to riz bi haleeb, so it is optional, but after trying it, I recommend it, it adds a lovely citrus undertone, zest the bright outer yellow layer, and avoid the bitter white layer underneath.
- Seville orange leaves: This is also a fantastic addition; it adds distinct citrus aroma and floral flavor to riz bi haleeb.
Consistency is important in making Riz Bi haleeb!
A perfect riz bi haleeb is thick enough to hold its shape on a spoon, but soft enough to melt in your mouth, this is how your end result should be, to know that the consistency is perfect, dip a metal spoon at the end of cooking into the hot rice pudding and pull it out. Run your finger down the back of the spoon, if a clean, clear line stays without the liquid running, your riz bi haleeb is ready.
Sugar in Riz Bi Haleeb!
How we taste sweetness is unique to each person, after testing I found 350 grams/1.75 cups of granulated sugar is perfect, but if you have a sweet tooth, you can raise it to 400 grams/ 2 cups
How to make the favored wrinkled top surface of riz bi haleeb?
To achieve the wrinkled top surface in riz bi haleeb, laddle it in ramekins and while still hot, give each ramekin a squirt of water, the uneven temperatures create a shrink on top of the surface which looks like those favored old-fashioned Lebanese rice pudding, yes it’s an indication to many that your riz bi haleeb is authentic, of course alongside the taste, which I promise you to achieve, if you follow the recipe accurately.
Riz Bil Haleeb for breakfast!
Riz bi haleeb is an after dinner dessert, but can be eaten for breakfast too, it isn’t overly sweet.
Storage: Store riz bi haleeb in the refrigerator, wrapped with cling film to prevent them from drying out. It will last for 4 days.
More make ahead puddings:
- Ashtalieh
- Mouhallabia with Apricot Coulis
- Meghli, Lebanese Carway Pudding
- Layali Lubnan
- Lemon and Passion Fruit Posset
Lebanese Rice Pudding/ Riz Bi Haleeb
Description
Ingredients
- 1.75 liters / 7 cups whole milk, 3.25 milk fat
- 250 ml / 1 cup heavy cream
- 200 grams/ 1 cup short grain rice, any of the following: Egyption rice, Arborio rice, bomba Spanish rice or sushi rice
- 3 cups water, to cook the rice
- 350 grams / 1 3/4 cups sugar
- 1/4 cup orange blossom water
- 3 tablespoons cornstarch/ corn flour
- Zest of 1 large lemon, optional but recommended
- 1/4 cup raw shelled pistachios, for garnish, optional
Instructions
- Wash the rice in a mesh-sieve strainer under running cold water, transfer to a pot and add 3 cups of water, bring to a boil, reduce heat to very low cover up and cook for 25 minutes, remove from heat and set aside.
- In a small bowl, dilute together 1 cup of milk (should be at room temperature) with the cornstarch, whisk well to homogenize, set aside.
- In another pot, heat 6 cups of milk over medium high heat, whisk constantly and bring to a gentle boil, add the cooked rice and stir well to infuse together.
- Bring to a boil, add the sugar, whisk the riz bil haleeb one more time, and reduce heat to very low, keep it simmering uncovered until the rice starts to float on top, about 5 minutes, add the heavy cream and the zest of 1 lemon, if used,( zest the bright outer yellow layer, and avoid the bitter white layer underneath) stir one more time, and simmer for further 5 minutes over low heat.
- Stir in the diluted cornstarch, whisk well and bring to a boil one last time, simmer over low heat for further 5 minutes to cook out the starchy taste.
- Add the orange blossom water, stir well, and remove the pot from heat, and our rice pudding aka riz bil haleeb is ready.
- An indication that the consistency is perfect: Dip a metal spoon into the hot rice pudding and pull it out. Run your finger down the back of the spoon, if a clean, clear line stays without the liquid running, your riz bil haleeb is ready.
- Laddle the rice pudding in the ramekins,
- Optional step: To achieve the wrinkled top surface in riz bi haleeb, laddle it in ramekins while it’s still hot, and give each ramekin a squirt of water, the uneven temperatures create a shrink on top of the surface which looks like those favored wrinkles, yes, it’s an indication to many that your riz bil haleeb is authentic,
- Serve it warm or right from the fridge.
- You can garnish each ramekin with some chopped pistachios upon serving, optional.
Video
