Rice pudding has many versions depending on the culture it is coming from. American-style Southern Rice Pudding is luscious, decadent, and often flavored with ground cinnamon, nutmeg, vanilla, raisins, and butter. The Arabic version is also super creamy but lighter and flavored with flower waters such as orange blossom or rose water. If you’re interested in more rice pudding recipes, check out my Instant Pot Rice Pudding, and this delicious Thai version Mango Sticky Rice, it’s dairy-free and uses coconut milk.
Why You’ll Love This Recipe
Ingredients to make Lebanese rice pudding
Here’s what you need to make this authentic rice pudding: Complete list of ingredients and amounts can be found in the recipe card below.
Short Grain Rice: Arabs make rice pudding with short grain rice, aka Egyptian (Calrose) rice, because it has the highest amount of starch. Other good options are arborio rice (risotto rice) or sushi rice. Do not rinse the rice before you cook it; the starches will help thicken the pudding into a smooth, luscious pudding. If you use the correct type of rice, you won’t need corn starch to thicken the pudding properly. Milk: I recommend using whole milk for the creamiest results. Vegan or semi-skimmed (2%) milk will also work, but the pudding will be less creamy. Sugar: Granulated white sugar is the most common sweetener for rice pudding. You can also use cane sugar if you prefer. I use a whole cup of sugar for sweetness, but you can cut that down depending on your personal preference. Flower Waters: Riz Bi Haleeb key ingredient is either orange blossom water or rose water, or a mix of the two. You can find flower waters in any Middle Eastern store or online, they usually come in 10.oz or 300 ml bottles. Other Optional Flavorings: Ground cinnamon, mastic (ground with a pestle and mortar into powder), ground cardamom, and nuts for garnish, such as pistachios, almonds, and walnuts.
How To Make Middle Eastern Rice Pudding
Riz Bi Haleeb Recipe Tips
Cook until the rice is tender: The rice needs to be cooked until it’s very tender. I usually use Calrose rice, and achieving the right consistency takes around 15 minutes. Different types of rice might need a little longer, so be sure to taste the pudding to make sure it’s cooked well. Serving Suggestions: Get creative with toppings! In addition to pistachios, you could use almond slivers, a sprinkle of ground cinnamon, or even a dollop of jam for extra flavor and texture.
Storing and Reheating Tips
Storing
Cool Down: Allow your rice pudding to cool to room temperature before storing it to prevent condensation from forming inside the container. Cover Properly: To avoid skin forming on the top of your pudding, cover it with plastic wrap by pressing the wrap directly onto the surface of the pudding. This keeps air out and maintains its creamy texture. Refrigerate: Place the covered pudding in the refrigerator. It will keep well for up to 5 days, making it perfect for enjoying as a treat throughout the week.
Reheating
Microwave: For a quick option, transfer a serving of the pudding into a microwave-safe bowl, stir in a tablespoon of milk, and heat in short bursts, stirring between each, until warm. This method helps avoid hot spots and keeps the pudding creamy. Stove: To reheat on the stove, place the pudding in a saucepan over low heat, add a bit of milk, and stir continuously until it is evenly warmed through. This method is great for heating larger amounts and helps maintain the creamy texture.
I hope you try this rice pudding and love it as much as my family does! Everyone in my family thinks this is the best rice pudding, and I know you will like it too. If you try it, don’t forget to leave a review and a rating in the comments box below. Enjoy! © Little Sunny Kitchen
