📝 About This Recipe
Originating from the coastal city of Akkar in Northern Lebanon, Halawat el Riz is a luxurious, stretchy masterpiece of Lebanese confectionery. This elegant dessert marries the subtle floral notes of rose and orange blossom water with the gooey, decadent texture of melted Akkawi cheese and fine rice. It is a celebratory dish that offers a perfect balance of creamy richness and aromatic sweetness, often served with a dollop of fresh Ashta cream.
🥗 Ingredients
The Rice Base
- 1 cup Short-grain white rice (soaked for 30 minutes and drained)
- 4 cups Water (for boiling the rice)
- 1 cup Granulated sugar (adjust slightly for desired sweetness)
The Cheese and Aromatics
- 500 grams Akkawi cheese (desalted, or use low-moisture Mozzarella as a substitute)
- 2 tablespoons Rose water (high quality culinary grade)
- 1 tablespoon Orange blossom water (for that classic Lebanese floral aroma)
- 3-4 pieces Mastika (Mastic) tears (crushed with a pinch of sugar)
For Garnish and Serving
- 1.5 cups Ashta (Clotted Cream) (fresh or canned Lebanese style cream)
- 1/2 cup Raw pistachios (finely ground or slivered)
- 6-8 pieces Candied orange blossoms (for a traditional decorative touch)
👨🍳 Instructions
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1
Prepare the cheese by slicing the Akkawi into thin pieces and soaking them in cold water for at least 4-6 hours, changing the water every 30 minutes to remove all salt. If using Mozzarella, skip this step.
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2
Place the soaked and drained rice into a large pot with 4 cups of water. Bring to a boil, then reduce heat to low and simmer until the rice is very soft and has absorbed most of the water, about 20-25 minutes.
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3
Once the rice is tender, use an immersion blender directly in the pot to blend the rice into a smooth, thick paste. There should be no whole grains left.
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4
Add the granulated sugar to the rice paste. Stir continuously over medium-low heat until the sugar is fully dissolved and the mixture begins to bubble slightly.
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5
Drain the desalted Akkawi cheese thoroughly and pat dry with paper towels. It is crucial that the cheese is dry to maintain the texture of the pudding.
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6
Add the cheese to the rice mixture one handful at a time. Use a sturdy wooden spoon to stir vigorously in a circular motion.
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7
Continue stirring over low heat until the cheese has completely melted into the rice, creating a stretchy, elastic, and smooth dough-like consistency.
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8
Stir in the crushed mastic, rose water, and orange blossom water. Cook for an additional 2 minutes, allowing the aromas to permeate the mixture.
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9
Test the consistency; the mixture should pull away from the sides of the pot and be very stretchy when lifted with a spoon.
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10
Pour the warm mixture into a large shallow serving platter or individual dessert bowls. Use a spatula dipped in a little water to smooth the surface evenly.
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11
Allow the Halawat el Riz to cool to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour to set.
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12
Just before serving, spread a generous layer of Ashta over the top and garnish heavily with ground pistachios and candied orange blossoms.
💡 Chef's Tips
Ensure the Akkawi cheese is completely desalted; any lingering salt will ruin the delicate floral profile of the dessert. If the mixture feels too thick, you can add a tablespoon of hot water at a time to reach the desired stretchiness. Constant stirring is the secret to success; it prevents the rice from sticking to the bottom and ensures the cheese incorporates perfectly. For the best flavor, use fresh Ashta from a Middle Eastern bakery, but a mix of ricotta and heavy cream can work as a DIY substitute. Always add the floral waters at the very end of the cooking process to preserve their volatile aromas.
🍽️ Serving Suggestions
Serve chilled alongside a small cup of bitter Lebanese white coffee (Café Blanc). Pair with a drizzle of simple syrup (Attar) if you prefer an even sweeter experience. Display on a traditional silver platter for a stunning centerpiece at a dinner party. Accompany with fresh seasonal fruits like figs or apricots to cut through the richness of the cheese.