Halawet Al-Riz / Sweet Cheesy Rice Pudding
Description
This is not the classic rice pudding recipe most people know, but something a little denser, with a hint of sophistication from the cheese. It’s delicious on its own, but serving it with ashta (Lebanese clotted cream) and sugar syrup (atter) takes this Halawet Al Riz to another level!Use good-quality cheese, whether Akkawi or mozzarella, for the best results. Add this one to your Ramadan playbook!
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.
Tried this recipe?Let us know how it was!