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Home ยป Vegan Lebanese Recipes

Lebanese Rice Pudding

Published: May 15, 2025 by Janelle Hama *This post may contain affiliate links. Disclosure

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Lebanese rice pudding is a creamy cold dessert infused with floral orange blossom or rose water.


One of my all-time favorites; Lebanese rice pudding, or riz bi haleeb, brings back sweet memories of my childhood. Iโ€™ve taken the traditional version my mother used to make and adapted it into a lighter, dairy-free pudding thatโ€™s still just as creamy and nostalgic.

It reminds me a lot of other Middle Eastern milk-based desserts I love, like muhallabia , sahlab, and haytaliyeh.ย 

Lebanese Rice Pudding Riz Bi Haleeb in a bowl with pistachio
Creamy Lebanese rice pudding topped with crushed pistachio, yum! I just love it!

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

Medium-grain white rice

Gives the pudding just the right balance of creaminess and bite. Short grain also works for a stickier result.

Milk

Traditional full cream milk is used, my go-to is unsweetened almond milk for keeping it dairy-free. Any type will work for this recipe, just keep in mind the color of the milk (some plant based milks are darker in color) will affect the finished pudding.

Sweetener

Traditionally white sugar is used however I like to use rice malt syrup or maple syrup these days. Any of these will work.

Orange blossom water or rose water

These give riz bi haleeb its signature floral note. I often use both. My family has always trusted the Cortas brand for these.

Corn starch slurry

This thickens the pudding while keeping the texture smooth. You can adjust the amount slightly based on how thick you prefer your pudding. 

I've alternated between a dusting of cinnamon and some crushed pistachio for the topping

Janelle's Tips

  • Chill before serving: The flavor improves after refrigeration, and the texture firms up beautifully. This pudding is mostly served cold, but hey, sometimes I don't mind warming mine up!
  • Cornstarch alternatives: Potato starch works, but the pudding may separate after chilling and the texture may be a little gummier. If possible, stick to cornstarch for best results.
  • Toppings: Itโ€™s common for Lebanese rice pudding to be served topped with crushed pistachio, a dusting of cinnamon, or dried rose petals.

pinkish rice pudding in a bowl with a teaspoon in it
I used oat milk in this instance and the pudding color turned out darker than usual, though still very tasty.

Storage

Let the rice pudding cool completely before transferring to an airtight container or portioning into small bowls.

Store in the fridge for up to 5 days. It will firm up as it chills, making it easy to serve straight from the fridge.

Did you make this? I'd love to know! Leave me a comment below with a โ˜…โ˜…โ˜…โ˜…โ˜… star rating or tagย @plantbasedfolkย on social media.

Recipe

Lebanese Rice Pudding Riz Bi Haleeb in a bowl with pistachio

Lebanese Rice Pudding

Lebanese rice pudding, or riz bi haleeb, is a creamy Middle Eastern dessert made with rice, milk, and floral orange blossom or rose water.
Print Pin Rate Save Recipe Saved Recipe
Course: Breakfast, Dessert
Cuisine: Lebanese
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 servings
Author: Janelle Hama

Ingredients

  • 1 litre Milk dairy free milk or traditional (see my preference in above article)
  • ยฝ cup White rice medium grain
  • ยพ cup Maple Syrup (or rice malt syrup or sugar)
  • 2 tablespoon Orange blossom water sub rose water
  • 2 tablespoon Cornstarch corn flour in AU
  • 1ยผ cups Water
Metric - US Customary
Prevent your screen from going dark

Instructions

  • Combine ยผ cup water and cornstarch and set aside. In a pot over medium-high heat, add rice and 1 cup of water. Cook rice until parboiled, approximately 6 minutes.
    rice with water in a pot
  • Stir through the milk and maple syrup into the parboiled rice and bring to a soft boil.
    almond milk in a pot
  • Once boiling, turn the heat down to medium-low and add corn starch slurry and orange blossom water. Simmer for 15 minutes. Stirring slowly and continuously until the liquid has thickened.
    pouring cornstarch slurry into pot of milk
  • Pour into individual portions and allow to cool at room temperature. Transfer to the fridge to chill. Serve cold, see garnish suggestions in the notes above.
    Rice pudding no egg being poured into individual portions

Video


Notes

In the images the servings are portioned into 175ml bowls (6fl.oz)
Adjustments - to make this pudding thicker either add another ยฝ tablespoon of cornstarch or add ยผ cup more of rice.

Nutrition

Serving: 175ml | 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.


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If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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175 shares

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Comments

    5 from 35 votes (30 ratings without comment)

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    Recipe Rating




  1. Shani

    June 05, 2024 at 8:27 pm

    Hello,
    Your recipes look wonderful, and I would like to try this pudding. Could you clarify, please, about the rice? After it's parboiled, should it stay in the cooking water, or strained out? And when is the best time to add it to to the thickened milk?
    thank you!

    Reply
    • Janelle Hama

      June 06, 2024 at 12:44 am

      Hi Shani,

      It remains in its water, which would have started to absorb into the rice. Then you add the other ingredients on top. I'll make the instructions in the recipe card clearer. Hope you enjoy it as much as I do!

      J

      Reply
  2. 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
  3. 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
  4. 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 ๐Ÿ™‚

      Reply
  5. 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
  6. 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 ๐Ÿ™‚

    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
  7. 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 ๐Ÿ™‚

      Reply

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