Lebanese Rice Pudding

5 from 35 votes

Lebanese rice pudding, or riz bi haleeb, is a creamy Middle Eastern dessert made with rice, milk, and floral orange blossom or rose water.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert

Cuisine: Lebanese

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 150kcal

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

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.
2 tablespoon Cornstarch, 1¼ cups Water, ½ cup White rice
Stir through the milk and maple syrup into the parboiled rice and bring to a soft boil.
1 litre Milk, ¾ cup Maple Syrup
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.
2 tablespoon Orange blossom water
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.

In the images the servings are portioned into 175ml bowls (6fl.oz)

Adjustments - to make this pudding thicker either add another ½ tablespoon of cornstarch or add ¼ cup more of rice.