Lebanese Rice Pudding
Lebanese Rice Pudding {Riz Bi Haleeb} with rose water, and pistachios! This Middle Eastern rice pudding is easy, homemade, and full of creamy goodness!
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup short grain rice
- 1 cup water
- 9 cups whole milk (divided)
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons rose water
- ½ teaspoon vanilla extract (optional)
- Pistachios (chopped, for serving)
Instructions
- 1
In a large pot over medium-high heat, cook the unwashed rice with the water until the water is absorbed, about 5-7 minutes.
- 2
Add the milk (reserve ½ cup for the cornstarch slurry) along with the sugar to the pot of rice. Bring milk and rice to a boil and then reduce heat to medium-low. Stir the mixture frequently, until the rice is fully cooked, and the milk begins to thicken, about 15 minutes.
- 3
Dissolve the cornstarch in the remaining ½ cup of milk and transfer to the pot. Add the rose water and vanilla extract and stir frequently until mixture thickens, about 15 more minutes.
- 4
Transfer the mixture into 5-10 bowls, and allow to cool. It will continue to thicken as it cools.
- 5
Add the chopped pistachios or other toppings, and serve warm or chilled.