Riz bi Haleeb

Riz bi haleeb is Lebanon's classic rice pudding — silkier and more perfumed than its Western counterparts, scented with rose water and orange blossom water, and finished with crushed pistachios. It is a fixture of Lebanese celebrations, Ramadan iftars, and family gatherings, served chilled or at room temperature from a large communal dish.

Serves: 8

Ingredients

• 100g (½ cup) short-grain white rice (Egyptian or Arborio), rinsed
• 1.2 litres (5 cups) whole milk
• 60ml (¼ cup) water
• 80g (⅓ cup) caster sugar
• 2 tbsp (16g) cornflour (cornstarch), dissolved in 3 tbsp cold milk
• 1½ tbsp (22ml) rose water
• 1 tbsp (15ml) orange blossom water
• 50g (2 oz) unsalted pistachios, roughly chopped, to garnish
• Ground cinnamon, for dusting

Instructions

1. Combine rinsed rice and water in a heavy-bottomed saucepan. Cook over medium heat, stirring, until the water is absorbed, about 3 minutes.
2. Add milk and bring to a gentle simmer over medium heat, stirring frequently to prevent sticking. Cook 25-30 minutes until the rice is very soft and the mixture has thickened noticeably.
3. Stir in sugar until dissolved. Add the cornflour mixture and stir constantly 3-4 minutes until the pudding thickens to a creamy, pourable consistency.
4. Remove from heat. Stir in rose water and orange blossom water. Taste and adjust — the floral fragrance should be prominent.
5. Pour into a large shallow serving dish or individual ramekins. Allow to cool to room temperature, then refrigerate at least 2 hours until set and chilled.
6. Before serving, dust lightly with cinnamon and scatter generously with chopped pistachios.

Cook's Notes: Lebanese rice pudding is deliberately soft and creamy, not firm — it should tremble and flow gently when the dish is tilted. Rose water and orange blossom intensities vary by brand; add half the stated amount first and taste before adding more.