Description
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl (approx. 175 ml)
- Calories: 220
- Sugar: 17g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
