Lebanese Rice Pudding (Riz Bi Haleeb) with Rose Water, Orange Blossom, and Nut Toppings Recipe
This authentic Lebanese Rice Pudding, known as Riz Bi Haleeb, is a creamy, floral dessert made by slowly cooking medium grain rice in whole milk and heavy cream, then flavored with aromatic mastic, rose water, and orange blossom water. Naturally thickened by the starch in the rice, this pudding is a perfect light dessert or snack for hot summer days. Garnished with crushed pistachios and optionally dried rose petals, it offers a delicate balance of subtle sweetness and unique Mediterranean flavors.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Lebanese
Ingredients
Main Ingredients
- ½ cup medium grain rice
- ¼ cup water
- 4 cups whole milk
- ¾ cup heavy cream
- ½ cup sugar
- ¼ teaspoon mastic, ground
- 1 pinch kosher salt
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
For Garnish
- Crushed pistachios
- Dried rose petals (optional)
Instructions
- Rinse the rice: Rinse the medium grain rice just once to clean off any impurities while preserving the natural starch needed to thicken the pudding.
- Combine and heat liquids: In a large saucepan, add the rinsed rice, water, whole milk, and heavy cream. Place over medium heat, stirring occasionally until the mixture comes to a gentle boil, about 10 minutes.
- Simmer the rice: Lower the heat to a simmer and stir every couple of minutes to prevent sticking. Cook until the rice swells, softens, and can be mashed with a spoon, approximately 15 minutes.
- Add sugar and thicken: Stir in the sugar and continue cooking for 20 to 25 minutes, stirring frequently until the pudding thickens. Test by placing some on a cold plate from the freezer; it should partially set and stop running when tilted.
- Add flavorings: Remove the pudding from heat. Stir in the ground mastic, rose water, and orange blossom water thoroughly. If using whole mastic, grind it finely with a pinch of salt before adding to avoid bitterness.
- Chill and serve: While warm, transfer the pudding into individual bowls or a serving dish. Allow to cool to room temperature, cover, and refrigerate until fully set and chilled. Garnish with crushed pistachios and optional dried rose petals before serving.
Notes
- Do not rinse the rice more than once to retain its natural starch for thickening.
- Use whole milk and heavy cream for the creamiest texture; plant-based milks can substitute for a dairy-free version.
- Skip adding cornstarch as the rice starch thickens the pudding naturally.
- Stir frequently to prevent the pudding from sticking and burning on the bottom.
- Do not omit mastic, rose water, and orange blossom water, as these provide the signature delicate flavor of Lebanese rice pudding.
- The pudding will thicken further as it cools; it should be pourable but not runny when finished cooking.
- Store leftovers covered in the refrigerator for up to one week.
