Lebanese Rice Pudding/ Riz Bi Haleeb
Description
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 rice pudding aka riz bi haleeb, give it a try and it will prove to be a stunning addition to your next dinner party.
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
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