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. I’ve taken the traditional version my mother used to make and adapted it into a lighter, dairy-free pudding that’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.

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: It’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 ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

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.

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Course: Breakfast, Dessert

Cuisine: Lebanese

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Author: Janelle Hama

Ingredients

1 litre Milk dairy free milk or traditional (see my preference in above article)
½ cup White rice medium grain
¾ cup Maple Syrup (or rice malt syrup or sugar)
2 tablespoon Orange blossom water sub rose water
2 tablespoon Cornstarch corn flour in AU
1¼ cups Water

Metric - US Customary

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 parboiled, approximately 6 minutes.
Stir through the milk and maple syrup into the parboiled rice and bring to a soft boil.
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.
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.