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    Home » Food Type » Dessert

    Dec 2, 2020 · Modified: Jun 4, 2021 by Samara · This post may contain affiliate links.

    Riz Bi Haleeb - Rose Water Rice Pudding

    Jump to Recipe·Print Recipe
    riz bi haleeb pinterest pin

    Riz bi haleeb, a stovetop rose water rice pudding, is just one of those foods that instantly transports me to childhood. My most distinct memory is having a big warm bowl at my family's farm in Syria during winter, made with super fresh milk, cooked rice, and a dash of cinnamon on top. My grandma would make huge batches, and everyone would just be waiting to have it as soon as it was out of the pot. It just feels like a warm hug, which is just what everyone needs during these cold months. Stovetop rice pudding is made with the simplest ingredients but has that special flavor that always keeps me coming back for more.

    If you would like a dairy-free rice pudding option, that's inspired by this stovetop rice pudding, check out the almond milk rice pudding.

    grandmas roz bi haleeb rice pudding recipe

    What I Love About This Recipe

    This recipe is just how my grandma used to make it. Simple, easy, and absolutely delicious. One thing I love about grandma's stovetop rice pudding is that it can be made in less than half an hour. This is perfect for when you're having guests over, or if you just want a quick comforting dessert without a big hassle in the kitchen. I cook the rice separately, unlike traditional recipes that cook the rice in milk. This makes it almost foolproof, making sure you have the most delicious and perfectly creamy rice pudding every time.

    Ingredient Notes

    • Rice: The best rice to use is a medium-short-grain rice (Calrose rice). This will give you perfectly soft and chewy rice without becoming mushy or overcooked.
    • Milk: I've used full fat, skimmed, half and half, and 2%> It really depends on your preference and what you usually have on hand. Keep in mind that you'll be thickening it up with cornstarch anyways so you don't really need milk with high-fat content.
    • Sugar: Use more/less depending on how sweet you like it. I sometimes go for less because my family likes to drizzle some honey on top. The ultimate comfort food.
    • Cornstarch: Traditional rice pudding uses the starches in the rice to thicken up. My family's super easy hack is using cornstarch instead. Yet gives it this perfect custard-like consistency that's just perfect.
    • Mastic: Also known as mesteka. A little bit goes a really long way, and it can make your pudding bitter if you add too much. But it adds that distinct flavor to rice pudding which is what makes grandma's recipe so special. This ingredient can be omitted if you don't have any.
    • Orange Blossom Water: This ingredient is super common in Palestinian, Syrian, and Lebanese desserts. It adds this perfume-like quality that goes so well with anything sweet.
    • Rosewater: Another staple when it comes to Middle Eastern desserts. The combination of rosewater and orange blossom water is just out of this world.
    • Nuts: Adding some nuts on top is optional. My family usually serves grandma's rice pudding plain, with some pistachios, pine nuts, and almonds on the side. This way each person can choose how they like their rice pudding.
    • Cinnamon: Personally, I prefer my rice pudding with a sprinkle of cinnamon and some crushed pistachios on top. The cinnamon goes perfectly with a big warm bowl of this creamy goodness. But this part is optional.

    You will also need:

    • A whisk
    • A medium-sized pot

    How To Make Riz Bi Haleeb

    Wash the rice and drain. Add boiling water to the rice on the stovetop. Bring to a boil then reduce the heat to low and cover. Cook the rice until tender.

    cooked rice for rice pudding

    Crush the mastic with a teaspoon of sugar. I was taught to crush mastic like this because it help it crush into a powder instead of a gummy mess. You can crush it in a mortar and pestle or just place the mastic and sugar in a ziplock bag and smash with something heavy until you get a fine powder.

    mastic on a spoon for rice pudding recipe

    Dissolve the cornstarch in cold milk first. Cornstarch doesn't dissolve in hot liquid. If you don't want lumpy pudding, use cold milk.

    Add the sugar and crushed mastic to the milk mixture. Once your milk pudding mixture is on the stove, use your whisk to stir it constantly until it boils, then until it thickens (about 15 minutes).

    • cornstarch for making rice puding
    • rice pudding recipe

    The milk pudding mixture is finished simmering once the pudding is thick and creamy like runny custard.

    Add the cooked rice, orange blossom water, and rosewater. Continue to cook for another 10 to 15 minutes stirring continuously. This will also make sure that no rice sticks to the bottom after you add it in.

    adding cooked rice to the roz bi haleeb rice pudding

    Remove from the stovetop once the rice pudding, or riz bi haleeb, has the same consistency as a bechamel sauce.

    Hint: Riz bi haleeb thickens up more as it cools. Let the pudding cool for an hour at room temperature and check the consistency. If wanting a thicker rice pudding, add the pudding to the fridge to thicken up more.

    grandmas rice pudding recipe roz bi haleeb

    Tips & Tricks

    • Pour roz bel haleeb into individual bowls. This rice pudding thickens as it cools. My favorite way to serve it is in individual-sized bowls. It just looks so cute. As soon as it's off the stove, pour into your serving bowls before it thickens. Do the same if you prefer to use a large serving bowl.
    • Start on your milk pudding just as the rice finishes cooking. The milk and cornstarch mixture doesn't really take much time to thicken. Put it on the heat as soon as the rice has cooked.

    The Best Rice For Riz Bi Haleeb

    The best rice to use for riz bi haleeb is Calrose rice. It's a starchy medium to short-grain rice and is what my family always uses for this pudding. You can also use Arborio rice. The point is that you want a starchy medium to short-grain rice that won't get soft and mushy. The best part about this riz bi haleeb recipe is that the rice actually maintains its texture.

    As I mentioned, I also like to cook my rice separately instead of in the milk in order to make sure it maintains its texture. So you end up with a thick, creamy milk base and slightly chewy rice that pairs together perfectly.

    FAQs

    Is rice pudding gluten-free?

    Yes, it is. Rice doesn't contain any gluten since it does not come from wheat or any of its derivatives. If you are gluten-free, though, just make sure your rice isn't contaminated (this can happen if it comes from a factory that also produces wheat products).

    Is rice pudding good or bad for you?

    Not all rice pudding recipes are the same. This rice pudding uses regular fat milk, sugar, rice, and cornstarch to thicken, so it's a lightened-up version.

    Do you rinse rice for rice pudding?

    Yes. Rinsing or washing prior to cooking rice pudding removes excess starch which helps the rice not to clump together.

    Do you eat rice pudding hot or cold?

    You can eat rice pudding both ways. Some recipes serve rice pudding straight off the stove, whereas others, allow the rice to cool and get thicker prior to consuming.

    How to Store and Reheat

    You can store this pudding in a jar or airtight container for up to 4 days. You can eat it either cold or warm, so you don't really have to reheat it. I definitely prefer it warm.

    To reheat it, place it back into a pot on the stove on medium-high heat. Add a splash of milk just to loosen it up, and stir until it warms up evenly.

    Middle Eastern Dessert Recipes

    • Basbousa Semolina Cake
    • Date Filled Cookie Bracelets - Ka'ak Asawer
    • Date Ma'amoul Mad Bars
    • Qatayef Stuffed Pancakes (Walnuts or Cheese)
    • Mamouniyeh - Syrian Semolina Pudding
    • Mafroukeh Pistachio Dessert With Cream
    • Meghli Lebanese Caraway Pudding
    • Sfouf Turmeric Cake
    • Namoura Syrup-Soaked Semolina Cake

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    stovetop rice pudding with cooked rice

    Riz Bi Haleeb - Rosewater Rice Pudding


    ★★★★★

    5 from 2 reviews

    • Author: Samara
    • Total Time: 35 minutes
    • Yield: 5 servings 1x
    • Diet: Vegetarian
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    Description

    Rice pudding, or riz bi haleeb, is a creamy warm Middle Eastern dessert that's easy to make using cooked rice, fresh milk, sugar, rose water, and orange blossom water. It's absolutely delicious and perfect for the winter.


    Ingredients

    Units Scale
    • ½ cup dry Calrose rice (will get larger in size to about 1 cup of cooked rice)
    • 4 cups milk (cold)
    • ½ cup sugar
    • 3 tbsp cornstarch
    • 5-6 beads mastic
    • 1 tbsp orange blossom water
    • 1 tbsp rosewater
    • optional: nuts, cinnamon, or honey for topping

    Instructions

    1. Start by washing the rice. In a small or medium-sized pot, add the rice and around ½ a cup of boiling water (or enough to submerge the rice).
    2. Bring to a boil, then cover and lower the heat until the rice is fully cooked. Set aside.
    3. Crush the mastic beads until they turn into a fine powder.
    4. Add the mastic powder into a pot with the cornstarch, sugar, and milk.
    5. Whisk until fully incorporated or until the cornstarch has dissolved. Make sure everything has fully dissolved.
    6. Put the pot on the stove and bring to a boil while continuing to whisk, then lower the heat to medium and simmer while still whisking until it starts to thicken up (about 15 minutes).
    7. Once thick and creamy like a runny custard, add in the rice, rosewater, and orange blossom water and cook for another 15 minutes. Remove the rice pudding from the stovetop once it reaches the consistency of a bechemel sauce.
    8. Transfer immediately to your serving bowl(s) and garnish with nuts or cinnamon. Or, allow to cool down for 30 minutes and thicken up a bit more. 

    Equipment

    Image of flower water and orange blossom water

    flower water and orange blossom water

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    Notes

    • Don't worry if your rice is slightly sticky, just make sure it's fully cooked. 
    • Monitor and frequently stir the rice pudding on the stovetop because it can easily stick to the bottom of the pan and burn.
    • If you don't have mastic, rose water, or orange blossom water, you can add vanilla instead. 
    • The rice pudding thickens up over time and may seem a little runny at first. 
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Category: Dessert
    • Method: stovetop
    • Cuisine: Syrian

    Nutrition

    • Serving Size: ¾ cup
    • Calories: 258 calories
    • Sugar: 28.8 g
    • Sodium: 93 mg
    • Fat: 4.1 g
    • Saturated Fat: 2.4 g
    • Unsaturated Fat: 1.7 g
    • Trans Fat: 0 g
    • Carbohydrates: 48.8 g
    • Fiber: 0.9 g
    • Protein: 7.7 g
    • Cholesterol: 16 mg

    Keywords: rice pudding, creamy rice pudding, Lebanese desserts, Syrian desserts, Palestinian desserts, middle eastern cuisine, sweet, sweet rice pudding, roz b haleeb, rip b haleeb

    Did you make this recipe?

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    About Samara

    Hi! My name is Samara Alkhammach. I’m half Syrian, half Palestinian, with a few other nationalities in the mix. I was born and raised in Kuwait, and currently live in Cairo, Egypt. I have a deep love for yoga, art, the kitchen, and bringing people together through them all.

    Reader Interactions

    Comments

    1. Layla says

      July 15, 2021 at 3:04 pm

      Turned out delicious. I didn't use mastic, but I used rosewater and orange blossom water. So good.

      ★★★★★

      Reply
      • Lily says

        July 15, 2021 at 3:07 pm

        Thanks for the comment

        Reply
    2. Mariam says

      July 13, 2021 at 1:47 pm

      This turned out perfect! Just make sure you measure the rice out as cooked rice (1 cup).

      ★★★★★

      Reply
      • Lily says

        July 13, 2021 at 1:47 pm

        Great tip! Thanks for the comment

        Reply

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    Hi, I'm Lily!

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    I've been cooking things up ever since I was a kid. I'm a Lebanese American from Texas. My kitchen, or "matbakh", is a hodgepodge of delicious cultural recipes from the US and Mediterranean regions.

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