• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Subscribe
  • Shop
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Subscribe
  • Shop
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Lebanese
    • About
    • Subscribe
    • Shop
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Lebanese Recipes

    Vegan Lebanese Rice Pudding (Riz Bi Haleeb)

    Published: Oct 8, 2020 · Modified: Jun 21, 2022 by Janelle Hama

    Jump to Recipe

    Delicious and easy to make Lebanese rice pudding aka riz bi haleeb is a fragrant and creamy dessert. Flavored with orange blossom, naturally sweetened and gluten free using dairy free milk.

    Lebanese Rice Pudding Riz Bi Haleeb in a bowl with pistachio
    vegan Lebanese rice pudding topped with crushed pistachio

    This website receives a commission/fee for each purchase bought through the affiliate links on this website.

    Jump to:
    • What is Lebanese Rice Pudding?
    • 😋Why You’ll Love This Recipe
    • ✔️Ingredients You’ll Need
    • 🥄How to Make Lebanese Rice Pudding
    • 🌟Pro Tips
    • 🥄Variation
    • ❓FAQ
    • 🥄Other Lebanese Dessert Recipes
    • Vegan Lebanese Rice Pudding (Riz Bi Haleeb)

    What is Lebanese Rice Pudding?

    Known as riz bi haleeb in Arabic which translates to rice in milk.

    Riz bi haleeb is pronounced as riz bee ha·leeb

    Lebanese rice pudding is quite an easy dessert to prepare and is normally eaten cold. It requires only 7 ingredients, with the main components being white rice and milk.

    There are different variations of this riz bi haleeb, which are dependent on the country and region.

    Traditionally made with full-fat milk and white sugar. However, this recipe is a healthier vegan version using almond milk and a natural sweetener such as maple syrup.

    😋Why You’ll Love This Recipe

    • The taste and texture are deliciously creamy
    • Very easy to prepare over the stovetop using minimal ingredients, ready in under 30 minutes
    • Dietary friendly, vegan, gluten free and naturally sweetened.
    • Can be enjoyed as a dessert or for breakfast.

    ✔️Ingredients You’ll Need

    Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

    Unsweetened almond milk or substitute with any of your favorite dairy-free milk.

    Note that not all dairy free milk is pure white which may affect the color of your dairy-free rice pudding. See pictures below.

    White rice - I prefer to use medium-grain, but you can use short grain also.

    Maple syrup or rice malt syrup (affiliate link) you can also use raw sugar granules if you prefer. May affect the color of your pudding.

    Orange blossom water or rose water (affiliate links) or use both. Lebanese rice pudding with rose water or orange blossom water is so fragrant.

    These flavorings can be found at your local Middle Eastern grocer, or click on the links to shop for them online.

    I always use a brand I can trust and my family has been using the Cortas brand which is readily available via Amazon in a duo pack.

    Corn starch - (aka Corn flour in AU) acts as the thickener. If you prefer it thicker, add another ½ tablespoon

    Water - use filtered water if possible, this is used to parboil the rice and also to dissolve the corn starch before cooking.

    pouring rice pudding no egg

    🥄How to Make Lebanese Rice Pudding

    Step 1 - In a pot over medium heat, add rice and 1 cup of water. Cook rice until par boiled, approximately 6 minutes.

    Step 2 -On high heat, add almond milk & maple syrup to parboiled rice, stir through and bring to a boil.

    Step 3 - Once boiling, turn the heat down to medium and add cornstarch water (pre-mix corn starch with ¼ cup cold water) and orange blossom water. Allow simmering for around 10 minutes. Stirring continuously slow.

    Step 4 - Turn heat to high and allow contents to boil. Once thickened, turn off the heat.

    Step 5 - Pour into individual portions and allow to cool at room temperature. Transfer to the fridge to chill. Serve cold, garnish with either crushed pistachio or cinnamon.

    In these photos I have portioned them into 175ml bowls (6fl.oz) (affiliate link)

    four bowls of light pink pudding sprinkled with cinnamon
    The dairy free milk changed the color of this pudding

    🌟Pro Tips

    You could use leftover plain rice, simply skip the first step, this will quicken the process. 

    If you are substituting almond milk with oat milk, it's important to note the color may turn out grey.

    In winter I like to eat my riz bi haleeb warmed.

    Pre mix cornstarch in cold water. In this case, add 2 tablespoons corn starch to a ¼ cup of cold water and mix thoroughly then add into the hot pot. This step will ensure there are no lumps.

    Allow Riz Bi Haleeb to fully cool down to room temp, before covering and transferring to the fridge

    🥄Variation

    Rose water and orange blossom water can be swapped with vanilla or simply left out.

    Corn starch can be swapped with potato starch, however, note the color and texture may be different. Also when stored in the fridge, potato starch tends to expel water and the pudding may shrink. Not recommended for storing more than 24 hours.

    ❓FAQ

    How to store dairy free rice pudding?

    Allow it to cool down completely to room temperature. Then place in an airtight container and refrigerate for up to approximately 5 days. Once placed in the fridge it will set to the shape of the container.

    pinkish rice pudding in a bowl with a teaspoon in it

    🥄Other Lebanese Dessert Recipes

    Another creamy milky dessert is called Haytaliyeh vegan Lebanese milk pudding or sahlab which is a sweetened milk drink.

    Try this silky milk pudding called Muhallabia or this Lebaense spiced pudding meghli.

    Or for other Lebanese desserts try;

    • Sfouf Lebanese Turmeric Semolina Cake - A very bright golden cake
    • Vegan Meringue with Rose Water - whilst vegan meringue isn't a Lebanese dessert, I have flavored these with Rose Water which is an iconic Lebanese flavoring.
    • Baklawa (Lebanese Baklava) which is lighter baklava than others from different cultures.

    Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    Lebanese Rice Pudding Riz Bi Haleeb in a bowl with pistachio

    Vegan Lebanese Rice Pudding (Riz Bi Haleeb)

    Delicious and easy to make Lebanese rice pudding aka riz bi haleeb is a fragrant and creamy dessert. This is a dairy free rice pudding flavored with orange blossom and is naturally sweetened.
    Print Pin Rate Save Recipe Saved Recipe
    Course: Breakfast, Dessert
    Cuisine: Lebanese
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 8 servings
    Author: Janelle Hama

    Ingredients

    • 1 litre Almond milk or any dairy free milk
    • ½ cup White rice medium grain
    • ¾ cup Maple Syrup or rice malt syrup
    • 2 tablespoon Orange blossom water sub rose water
    • 2 tablespoon Corn starch
    • 1 ¼ cup Water
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Combine ¼ cup water and cornstarch and set aside. In a pot over medium-high heat, add rice and 1 cup of water. Cook rice until par boiled, approximately 6 minutes.
      2 tablespoon Corn starch, 1 ¼ cup Water, ½ cup White rice
      rice with water in a pot
    • On high heat, stir through almond milk and maple syrup and bring to a boil.
      1 litre Almond milk, ¾ cup Maple Syrup
      almond milk in a pot
    • Once boiling, turn the down to medium-low and add corn starch slurry and orange blossom water. Simmer for 15 minutes. Stirring slowly and continuously.
      2 tablespoon Orange blossom water
      pouring cornstarch slurry into pot of milk
    • Turn heat to high and allow contents to boil, once thickened. Turn off heat.
      rice pudding almond milk
    • Pour into individual portions and allow to cool at room temperature. Transfer to the fridge to chill. Serve cold, seeing garnish toppings in notes.
      Rice pudding no egg being poured into individual portions

    Video


    Notes

    Servings are portioned into 175ml bowls (6fl.oz)
    Garnish with either cinnamon or crushed pistachio
    This pudding will thicken and firm further as it cools down.
    Adjustments - to make this pudding thicker either add another ½ tablespoon of cornstarch or add ¼ cup more of rice.
    Store in the fridge for up to five days in a sealed container, either in individual portions or in one container. It will need to be completely cooled to room temperature before storing.
     
    Other puddings you might be interested in;  Haytaliyeh vegan Lebanese milk pudding 
    Or you could make this silky pudding called Muhallabia.

    Equipment

    pot

    Nutrition

    Calories: 150kcal | Carbohydrates: 32g | Protein: 1g | Fat: 2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 177mg | Potassium: 81mg | Fiber: 1g | Sugar: 18g | Calcium: 196mg | Iron: 0.1mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

    More Vegan Lebanese Recipes

    • a round yellow sfouf cake with two pieces cut out of it
      Sfouf Lebanese Turmeric Semolina Cake (Vegan)
    • Mujadara Hamra (Lentils & Bulgur)
    • a bowlful of black eyed peas and chopped greems
      Vegan Black Eyed Peas With Greens (Lebanese)
    • a white plate of mashed eggplant dip with a carrot stick
      Delicious Moutabal (Eggplant Dip Without Tahini)
    78 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. salmac

      April 30, 2023 at 8:49 pm

      hii! do you skip rinsing your rice with this recipe?

      Reply
      • Janelle Hama

        May 01, 2023 at 8:25 am

        yes, you want the starches

        Reply
    2. Robyn

      October 17, 2020 at 6:07 pm

      5 stars
      My family will LOVE this rice pudding! It's so pretty topped with the chopped pistachios too!

      Reply
    3. Rachi

      October 15, 2020 at 9:01 am

      5 stars
      Rice pudding has to be my go to dessert. Love this

      Reply
      • plantbasedfolk

        October 15, 2020 at 11:12 am

        Thank you Rachi - it's a crowd pleaser 🙂

        Reply
    4. Gavin Sutherland

      October 14, 2020 at 4:06 pm

      5 stars
      I'm old skool when it comes to desserts so this is right up my alley. Brulee, Bread Pudding & Rice Pudding are my top 3. I love the orange blossom idea and that colour of the pistachio - can't wait to give it a go!

      Reply
      • plantbasedfolk

        October 14, 2020 at 8:55 pm

        Thank Gavin. Old school is so cool!

        Reply
    5. Sarah

      October 14, 2020 at 12:09 am

      5 stars
      Sounds delicious! I have some orange blossom water I've been wondering what to cook with, now I lnow! This would be great for a dinner party as you could make individual portions ahead of time 🙂

      Reply
      • plantbasedfolk

        October 14, 2020 at 9:41 am

        Hey Sarah,

        It's perfect for a dinner party. Everyone will polish off their own portion of rice pudding.

        Enjoy

        J x

        Reply
    6. Sylvie

      October 12, 2020 at 5:32 pm

      5 stars
      I love a good rice pudding and this one looks so easy and delicious! I love the addition of orange blossom water, it must bring really add an incredible flavour to the dessert!

      Reply
      • plantbasedfolk

        October 12, 2020 at 7:07 pm

        It's very fragrant because of the orange blossom. Thank you Sylvie 🙂

        Reply

    Primary Sidebar

    A female brunette dressed in black and an apron juggling lemons

    Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

    Let's cook together!

    More about me →


    Recipes Not to Miss

    • a ceramic bowl filled with white beans in green herbs and red chili
      Lebanese Butter Bean Salad
    • shredded cabbage salad with flecks of brown caraways seeds in a white bowl
      Kupus Salata (Croatian White Cabbage Salad)
    • a single muffin with chocolate chips through on white paper
      Easy Eggless Chocolate Chip Muffins (Vegan)
    • Easy Vegan Broccoli Soup (Low Fat)
    a yellow cup of coffee with text reading buy me a coffee

    a preview of a e cookbook cover

    As Featured On

    various logos where Plant Based Folk has been featured

    Footer

    ^ back to top

    About

    Accessibility Policy
    Blog
    Contact
    Cookies Policy
    Disclosure
    Privacy Policy
    Privacy Policy (GDPR)
    Terms of Use

    Newsletter + Links

    Sign Up! for emails and updates

    Web stories

    Vegan Lebanese Recipes

    Shop Middle Eastern Groceries

    Shop Kitchen Essentials

    Contact

    Work with me
    Social media
    Advertise

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Plant Based Folk