📝 About This Recipe
A cornerstone of Levantine hospitality, Riz bi Halib is a velvety, aromatic rice pudding that perfectly balances the richness of whole milk with the floral elegance of orange blossom and rose water. Unlike Western versions, this Lebanese classic is subtly flavored with mastic resin, giving it a unique depth and a slightly chewy, luxurious texture. It is a comforting, soul-warming dessert that is equally delightful served warm on a cold evening or chilled as a refreshing summer treat.
🥗 Ingredients
The Rice Base
- 1/2 cup Short-grain white rice (Egyptian or Arborio rice works best for starchiness)
- 1 cup Water (for par-boiling the rice)
- 1 pinch Salt (to enhance the sweetness)
The Pudding Body
- 4 cups Whole milk (full fat is essential for creaminess)
- 3/4 cup Granulated sugar (adjust to taste)
- 2 tablespoons Cornstarch (to ensure a thick, silky set)
- 1/4 cup Cold milk (to dissolve the cornstarch)
Aromatics and Finish
- 3-4 pieces Mastic tears (ground into a powder with a teaspoon of sugar)
- 1 tablespoon Orange blossom water (added at the very end)
- 1 teaspoon Rose water (for a subtle floral layer)
For Garnish
- 2 tablespoons Raw pistachios (finely crushed or slivered)
- 1 teaspoon Dried edible rose petals (for a pop of color)
- 1 pinch Cinnamon (optional dusting)
👨🍳 Instructions
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1
Rinse the short-grain rice under cold water until the water runs mostly clear. Drain well.
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2
In a heavy-bottomed saucepan, combine the rinsed rice, 1 cup of water, and a pinch of salt. Bring to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover, and simmer for about 10-12 minutes until the rice is very soft and the water has been completely absorbed.
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4
Pour the 4 cups of whole milk into the saucepan with the cooked rice. Increase the heat to medium and bring the mixture to a gentle simmer, stirring frequently.
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5
Once the milk begins to simmer, turn the heat back to low. Let the rice and milk cook together for 20-25 minutes, stirring occasionally to ensure the rice doesn't stick to the bottom.
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6
Stir in the 3/4 cup of sugar until fully dissolved.
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7
In a small bowl, whisk the cornstarch into the 1/4 cup of cold milk until no lumps remain, creating a smooth slurry.
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8
Slowly pour the cornstarch slurry into the simmering pudding while whisking continuously. Continue to cook for another 5 minutes as the pudding thickens to a coat-the-back-of-a-spoon consistency.
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9
Stir in the ground mastic powder. The heat will release its unique, piney aroma into the cream.
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10
Remove the saucepan from the heat immediately and stir in the orange blossom water and rose water. Adding these at the end preserves their delicate volatile oils.
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11
Ladle the hot pudding into individual serving bowls or ramekins.
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12
Allow the pudding to cool to room temperature, then refrigerate for at least 2-3 hours to set completely.
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13
Just before serving, garnish generously with crushed pistachios and a few dried rose petals for a beautiful, authentic finish.
💡 Chef's Tips
Use a heavy-bottomed pot to prevent the milk from scorching, which can ruin the delicate white color and flavor. Always add the floral waters (orange blossom and rose) after removing the pot from the heat to keep the scent from evaporating. If you can't find mastic, you can omit it, but it provides the signature 'taste of Lebanon' that makes this dish authentic. For an even creamier texture, you can substitute 1/2 cup of the milk with heavy cream. To prevent a skin from forming on top, you can place a piece of plastic wrap directly on the surface of the pudding while it cools.
🍽️ Serving Suggestions
Serve chilled alongside a glass of 'Cafe Blanc' (hot water with orange blossom water and honey). Pair with a side of fresh seasonal fruits like sliced apricots or pomegranate seeds. Top with a dollop of Ashta (Lebanese clotted cream) for an ultra-indulgent variation. Enjoy as a mid-afternoon snack with a small cup of strong Lebanese coffee.