Halawet Al Riz is delicious—full stop! Bring the flavors of the beautiful city of Tripoli, Lebanon, to your kitchen with this cheesy rice pudding, known as Halawet El Riz. In Lebanon, it isn’t typically prepared at home; instead, you’ll find it in pastry shops such as Al Hallab & Sons.
Halawet Al Riz is a one-pot dessert similar to Halawet El Jibn, but with much less cleanup. It does require patience and a bit of stovetop skill, but the results are well worth the effort. When made properly, it is incredibly flavorful and guaranteed to earn rave reviews!
A few readers asked for the recipe, and I had to test it a few times to get the best possible result. Yes, my aim here on the blog is to provide reliable recipes that help you cook and bake with confidence. Nothing earns my stamp of approval unless it has been thoroughly vetted by my team of taste testers (yes, that means me, my husband, and our friends)!
As Ramadan approaches, you may be looking for special desserts to keep you going throughout your dawn-to-dusk fasts. This is something truly extraordinary to serve your guests—one that will literally blow them away. Yes, it’s a show-stopping Ramadan dessert that never fails to impress!
Tips and Tricks to Consider!
Rice Flour
Rice flour is a fine flour made by grinding raw rice into a smooth powder. It is readily available at health food stores and even many local grocery stores. It can be used in both sweet and savory baked goods.
Unlike wheat flour, rice flour is easy to make at home! Start by measuring out 2 cups of short-grain rice, such as Arborio or Egyptian rice. Rinse the rice thoroughly under cold running water to remove any impurities. Spread the rice out on paper towels and allow it to dry for 1 hour. This step helps achieve a finer flour texture.
Transfer the dried rice to a high-powered blender or food processor and grind it in batches until it reaches a fine, powdery consistency. Measure out the amount needed for the recipe and store the remaining flour in an airtight container for later use.
Flavor Enhancers: Mastic and Orange Blossom Water
This sublime dessert gets its deep Middle Eastern flavors and captivating aromas from the combination of mastic gum and orange blossom water. Together, they lend the dessert a delicate, sophisticated floral note that makes it truly special.
Cheese!
It is a straightforward pudding; the only tricky part is making sure that your cheese melts perfectly.
Avoid pre-packaged shredded cheese, as it often contains additives that can prevent it from melting properly.
Choose the right cheese: Not all cheeses are created equal when it comes to melting. Opt for cheeses with good melting properties, such as Tchiki Akkawi or mozzarella. I personally prefer Tchiki Akkawi for its flavor, while mozzarella is excellent for achieving that beautiful stretchiness.
These types of cheese have the right fat and moisture levels to melt smoothly. Akkawi cheese is a Middle Eastern cheese commonly used in a wide variety of sweet and savory dishes. It is heavily salted for preservation, so it needs to be soaked to remove the excess salt. Use the best-quality cheese you can find, as the quality of the cheese will definitely affect the final taste of your Halawet Al Riz.
If you are using Tchiki Akkawi cheese, it must be desalted before adding it to the pudding. Cut the cheese into small squares, cover it with water, and soak it for 8 hours, changing the water every hour to gradually reduce its saltiness.
Skip this step if you are using mozzarella.
Add the cheese at the right time: Timing is crucial when it comes to melting the cheese in Halawet Al Riz. Wait three minutes after cooking the pudding before adding the cheese. If you add it too early, the cheese may become grainy or separate. If you wait too long, the pudding will cool down and the cheese may not melt properly.
Prepare the pudding as instructed in the recipe. Once it is cooked, remove it from the heat and wait exactly three minutes. Then, gradually add the shredded cheese, stirring gently until the cheese has completely melted and is fully incorporated into the pudding.
Cornstarch
Cornstarch acts as a thickening agent, helping “Halawet Al Riz” achieve the desired glossiness and thickness.
More Lebanese rice puddings to enjoy!
- Lebanese Rice Pudding (Riz Bil Haleeb)
Creamy, comforting, and delicately flavored with a touch of sweetness. - Baked Rice Pudding with Breadcrumbs
A deliciously golden, comforting twist on a classic favorite.
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Halawet Al-Riz / Sweet Cheesy Rice Pudding
Description
Equipment
- Pot
Ingredients
To Make the Rice Pudding
- 125 grams / 4.4 oz rice powder
- 250 grams / 9 oz granulated sugar
- 700 ml water
- 250 grams / 9 oz Akkawi or mozzarella cheese
- 1 teaspoon cornstarch diluted in ¼ cup of water
Instructions
- If you are using Akkawi cheese, you will need to desalt it first. Cut the cheese into squares, cover it with water, and soak it for 8 hours, changing the water every hour to reduce its saltiness.If you are using mozzarella cheese, skip the soaking step and simply shred the cheese.
- Using a mortar and pestle, crush the mastic with a small pinch of sugar.
- In a bowl, combine the rice flour, sugar, and crushed mastic.
- Transfer the water to a heavy-based stainless steel pot and bring to a boil.
- Add the rice flour and sugar mixture, and whisk well over high heat. Once the mixture starts to boil, reduce the heat to low and whisk until the mixture thickens slightly.
- Hold the pan handle with your left hand and a whisk in your right hand. Whisk for a further 10 minutes, allowing the rice to cook. Make sure to stir continuously to prevent scorching. Keep the mixture constantly moving along the bottom of the pan so that as much of its volume as possible is exposed to the heat.Gradually add the diluted cornstarch. At this point, switch to a wooden spoon or spatula and continue stirring and folding for a further 12–14 minutes, until you achieve a thick, translucent pudding.
- Add the orange blossom water, give it a quick stir, and remove from the heat. Set aside for exactly 3 minutes, then gradually add the grated cheese and stir gently until the cheese melts completely and is well incorporated into the pudding.Timing is crucial when it comes to melting the cheese in “Halawet Al Ri.” Wait exactly 3 minutes after removing the pudding from the heat before adding the cheese. If you add the cheese too early, it may become grainy or separate. If you wait too long, the pudding will cool and the cheese may not melt properly.Once the cheese has melted and the mixture is smooth and homogeneous, spread the pudding into a large shallow bowl or divide it among individual plates. Serve cold.
