This Lebanese rice pudding is a smooth, creamy dessert delicately scented with orange blossom or rose water. Traditionally enjoyed chilled, it’s a comforting treat that feels light yet indulgent, with a nostalgic flavor that has been loved across generations.
Why You’ll Love This Recipe
This recipe is simple, wholesome, and naturally comforting. It uses basic pantry ingredients and comes together with minimal effort. The texture is silky without being heavy, and the floral notes give it a uniquely Middle Eastern character. It’s also versatile, as it can be made dairy-free without sacrificing creaminess, and it’s perfect for make-ahead desserts or special gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
medium-grain white rice – ½ cup
water – 1¼ cups, divided
unsweetened almond milk or other dairy-free milk – 1 litre
maple syrup – ¾ cup
orange blossom water – 2 tablespoons
cornstarch – 2 tablespoons
Optional toppings (for serving only): crushed pistachios, ground cinnamon, or dried rose petals
Directions
Rinse the rice briefly under cold water and drain. In a medium pot over medium-high heat, combine the rice with 1 cup of water. Cook for about 6 minutes, until the rice is parboiled and most of the water has been absorbed.
Add the milk and maple syrup to the pot and stir well. Bring the mixture to a gentle boil.
In a small bowl, mix the cornstarch with the remaining ¼ cup of water until smooth.
Reduce the heat to medium-low. Stir the cornstarch slurry into the pudding, followed by the orange blossom water. Continue to simmer for about 15 minutes, stirring slowly and constantly, until the mixture thickens to a creamy consistency.
Remove from heat and pour into individual serving bowls. Allow to cool at room temperature, then refrigerate until fully chilled. Serve cold with your choice of topping.
Servings and timing
This recipe makes approximately 6 servings, each about 175 ml.
Preparation time: 5 minutes
Cooking time: 25 minutes
Cooling and chilling time: 2 hours
Total time: about 2 hours and 30 minutes
Variations
For a thicker pudding, add an extra ½ tablespoon of cornstarch or increase the rice by ¼ cup.
For a lighter sweetness, reduce the maple syrup to ½ cup.
For a deeper floral flavor, use a combination of orange blossom water and rose water, using 1 tablespoon of each.
For a warmer spice note, add a small pinch of ground cinnamon while simmering.
Storage/Reheating
Allow the rice pudding to cool completely before covering. Store in an airtight container or individual bowls in the refrigerator for up to 5 days. The pudding will continue to firm up as it chills.
This dessert is traditionally served cold, but it can be gently reheated on the stovetop or in the microwave with a splash of milk to loosen the texture.
FAQs
What type of rice works best for this recipe?
Medium-grain white rice is ideal because it provides a creamy texture while still holding its shape.
Can I use short-grain rice instead?
Yes, short-grain rice can be used, but it will result in a stickier and thicker pudding.
Is this rice pudding served hot or cold?
It is most commonly served cold, especially in Lebanese cuisine, though it can be enjoyed warm if preferred.
Can I substitute the maple syrup?
Yes, rice malt syrup or regular white sugar can be used in the same quantity.
Why is my pudding too thin?
The pudding thickens as it cools. If it’s still thin after chilling, slightly increase the cornstarch next time.
Why did my pudding turn darker in color?
Some plant-based milks, such as oat milk, naturally have a darker color, which affects the final appearance.
Can I make this recipe ahead of time?
Yes, it’s an excellent make-ahead dessert and tastes even better after chilling.
What can I use instead of orange blossom water?
Rose water is the most common alternative and gives a similarly floral aroma.
Does this recipe contain eggs?
No, this rice pudding is completely egg-free.
How do I prevent lumps from forming?
Stir continuously after adding the cornstarch slurry and keep the heat on medium-low to ensure a smooth texture.
Conclusion
Lebanese rice pudding is a timeless dessert that balances simplicity with elegance. With its creamy texture and fragrant floral notes, it’s a refreshing and satisfying treat that fits any occasion. Whether you enjoy it plain or topped with pistachios or cinnamon, this recipe brings a comforting taste of tradition to your table.
Lebanese Rice Pudding (Riz Bi Haleeb) is a creamy, floral-scented dessert made with medium-grain rice, plant-based milk, and maple syrup. Light yet indulgent, it’s perfect served chilled and topped with pistachios or cinnamon.
Ingredients
½ cup medium-grain white rice
1¼ cups water, divided
1 litre unsweetened almond milk (or other dairy-free milk)
¾ cup maple syrup
2 tablespoons orange blossom water
2 tablespoons cornstarch
Optional: crushed pistachios, ground cinnamon, or dried rose petals for serving
Instructions
Rinse and drain the rice under cold water. In a pot, combine with 1 cup of water and cook over medium-high heat for about 6 minutes until parboiled.
Add milk and maple syrup. Stir and bring to a gentle boil.
In a small bowl, whisk cornstarch with remaining ¼ cup water to make a slurry.
Reduce heat to medium-low. Stir in the cornstarch slurry and orange blossom water.
Simmer for 15 minutes, stirring constantly, until thick and creamy.
Remove from heat, pour into serving bowls, and let cool to room temperature.
Refrigerate for at least 2 hours before serving. Garnish with optional toppings.
Notes
Use short-grain rice for a thicker, stickier texture.
Substitute rose water for orange blossom water or use both.
Reduce maple syrup to ½ cup for less sweetness.
Add a pinch of cinnamon while cooking for a warmer note.
Stir continuously after adding cornstarch to prevent lumps.
