A bowl of creamy rice pudding is one of the most wonderfully comforting desserts in the world. Every culture has its own version of this classic treat, including Lebanon and other countries across the Levant. If you’re looking for a dessert that is velvety, rich, and subtly infused with floral notes, Lebanese rice pudding, also known as Riz Bi Haleeb, is an excellent choice.
Give this easy Middle Eastern dessert recipe a try, and it’s sure to be a beautiful addition to your next dinner party or family gathering.
Why You Will Love This Riz Bi Haleeb Recipe
Let’s dive into the essential ingredients you need to stay true to the classic flavor profile.
Key Ingredients for the Creamiest Rice Pudding
Short-Grain Rice: Short-grain white rice is highly recommended for rice pudding because it releases just the right amount of starch to naturally thicken the milk and create a creamy consistency.
Whole Milk: Always opt for full-fat whole milk. Avoid skim or low-fat milk, as it can result in a thinner, less flavorful pudding.
Heavy Cream: Heavy cream is essential for achieving the rich, velvety consistency of old-fashioned homemade rice pudding. Traditionally, our ancestors relied on raw, unpasteurized milk straight from the cow, which naturally had a much higher fat content. Adding heavy cream today helps recreate that traditional, luxurious mouthfeel using store-bought milk.
Granulated Sugar: Stick with standard white granulated sugar to keep the flavor clean, simple, and authentic.
Cornstarch: Cornstarch acts as the primary thickening agent, helping the Riz Bi Haleeb set into a smooth, custard-like texture.
Crushed Pistachios: Raw or toasted crushed pistachios make a beautiful, vibrant green garnish just before serving. You can easily omit them to keep the recipe completely nut-free.
Let’s dive into the essential ingredients you need to stay true to the classic flavor profile.
Key Ingredients for the Creamiest Rice Pudding
Short-Grain Rice: Short-grain white rice is highly recommended for rice pudding because it releases just the right amount of starch to naturally thicken the milk and create a creamy consistency.
Whole Milk: Always opt for full-fat whole milk. Avoid skim or low-fat milk, as they can result in a thinner, less flavorful pudding.
Heavy Cream: Heavy cream is essential for achieving the rich, velvety consistency of old-fashioned homemade rice pudding. Traditionally, our ancestors used raw, unpasteurized milk straight from the cow, which naturally had a much higher fat content. Adding heavy cream today helps recreate that traditional, luxurious mouthfeel using store-bought milk.
Granulated Sugar: Stick with standard white granulated sugar to keep the flavor clean, simple, and authentic.
Cornstarch: Cornstarch acts as the primary thickening agent, helping the Riz Bi Haleeb set into a smooth, custard-like texture.
Crushed Pistachios: Raw or toasted crushed pistachios make a beautiful, vibrant green garnish just before serving. You can easily omit them to keep the recipe completely nut-free.
Tips for the Perfect Rice Pudding Consistency
Consistency is everything when making Riz Bi Haleeb! The perfect Lebanese rice pudding should be thick enough to hold its shape beautifully on a spoon, yet soft enough to literally melt in your mouth.
The Spoon Test
To check whether your pudding has reached the perfect thickness, try the classic back-of-the-spoon test:
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Dip a clean metal spoon into the hot rice pudding at the end of the cooking process.
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Remove the spoon and let it cool slightly.
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Run your clean finger down the back of the spoon to draw a line.
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If a clean, clear line remains without the pudding running back together, your Riz Bi Haleeb is ready to pour!
How Much Sugar Should You Add?
Sweetness is highly subjective. After rigorous recipe testing, I found that 350 grams (1¾ cups) of granulated sugar provides the perfect balance. However, if you prefer a sweeter dessert, you can easily increase the amount to 400 grams (2 cups).
How to Get the Authentic Wrinkled Top on Rice Pudding
For many traditional bakers, a beautifully wrinkled skin on top of the pudding is the ultimate sign of an authentic Lebanese rice pudding.
To easily achieve this coveted wrinkled surface, ladle your hot Riz Bi Haleeb into individual ramekins. While the pudding is still piping hot, give the top of each ramekin a very small, light squirt of cold water. The sudden change in temperature causes the surface skin to shrink and contract, creating that beautiful, old-fashioned wrinkled texture.
Can You Eat Riz Bi Haleeb for Breakfast?
While Riz Bi Haleeb is traditionally served as an after-dinner treat or a refreshing afternoon snack, it also makes a fantastic sweet breakfast option! Because it isn’t overly sweet or heavy, it pairs perfectly with your morning coffee or tea.
Storage and Make-Ahead Instructions
Refrigerator: Store the rice pudding ramekins in the refrigerator. Always cover the tops tightly with cling film (plastic wrap), pressing it directly onto the surface of the pudding to prevent it from drying out or absorbing odors from the refrigerator.
Shelf Life: The rice pudding will stay fresh and delicious for up to 4 days.
More make ahead puddings:
- Ashtalieh
- Mouhallabia with Apricot Coulis
- Meghli, Lebanese Carway Pudding
- Layali Lubnan
- Lemon and Passion Fruit Posset
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Bianca Rico said on Facebook: I made this yesterday..was waiting for my orange blossom water. Was divine!
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 such as Egyptian rice, Arborio rice, Bomba Spanish rice, or sushi rice
- 3 cups water for cooking the rice
- 350 grams / 1¾ cups sugar
- ¼ cup orange blossom water
- 3 tablespoons cornstarch corn flour
- Zest of 1 large lemon optional, but recommended
- ¼ cup raw shelled pistachios, for garnish (optional)
Instructions
- Wash the rice in a mesh sieve under cold running water. Transfer it to a pot, add 3 cups of water, and bring to a boil. Reduce the heat to very low, cover, and cook for 25 minutes. Remove from the heat and set aside.
- In a small bowl, combine 1 cup of room-temperature milk with the cornstarch. Whisk well until fully combined, then set aside.
- In another pot, heat 6 cups of milk over medium-high heat, whisking constantly, until it comes to a gentle boil. Add the cooked rice and stir well to allow the flavors to infuse.
- Bring to a boil, add the sugar, whisk the riz bil haleeb once more, and reduce the heat to very low. Simmer uncovered until the rice starts to float to the top, about 5 minutes.
- Add the heavy cream and the zest of 1 lemon, if using. (Zest only the bright outer yellow layer and avoid the bitter white layer underneath.) Stir once more and simmer for an additional 5 minutes over low heat.
- Stir in the diluted cornstarch, whisk well, and bring to a boil one last time. Reduce the heat to low and simmer for a further 5 minutes to cook out the starchy taste.
- Add the orange blossom water and stir well. Remove the pot from the heat. Our rice pudding, also known as riz bil haleeb, is ready.
- To check 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 remains without the liquid running back together, your riz bil haleeb is ready.
- Ladle the rice pudding into ramekins.
- Optional step: To achieve the wrinkled surface traditionally associated with riz bil haleeb, ladle the pudding into the ramekins while it is still hot, then give each ramekin a small squirt of water. The uneven temperatures cause the surface to shrink slightly, creating those characteristic wrinkles. Yes, they are an indication to many that your riz bil haleeb is authentic.
- Serve warm or straight from the fridge.
- You can optionally garnish each ramekin with chopped pistachios before serving.
Video
7 Comments
This was really excellent. It is creamy and delicious, I can always count on you for any recipe, thank you.
Thank you, Joan. I’m happy to read your feedback.
This is truly the best rice pudding I ‘ve ever had.
Thanks Sue. I am glad to know you liked.
What a delicious recipe. This is the first time I tried it and I got reminded of my grandmother’s delicious rice pudding.
I highly recommend this as it is perfectly detailed and brings an amazing result.
Thank you so much, Omar. I really appreciate your kind words, and I’m happy to know it reminded you of your granny’s rice pudding.
I used to enjoy this but can no longer have milk. What is the best milk substitute for the same creaminess? Have you tried with soy milk or almond milk?