Jordanian Rice Pudding (Riz bi Haleeb)
A creamy and comforting Middle Eastern rice pudding, delicately flavored with rose water and orange blossom water. This classic dessert is simple to make and a delightful end to any meal.
🧂 Ingredients
- 0.5 cup Short-grain rice (e.g., Egyptian or Calrose)
- 4 cups Whole milk
- 4 tablespoons Sugar(or to taste)
- 1 tablespoon Cornstarch
- 0.5 teaspoon Rose water
- 0.5 teaspoon Orange blossom water
- 1 pinch Salt
- 1/4 cup Pistachios, chopped(for garnish)
👨🍳 Instructions
- 1
In a medium saucepan, combine the rice and 4 cups of whole milk. Add the pinch of salt. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is very soft and has absorbed most of the milk.
- 2
While the rice is cooking, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch with about 1/4 cup of reserved milk (or cold water) until smooth.
- 3
Once the rice is tender, stir in the sugar. Gradually whisk in the cornstarch slurry.
- 4
Increase the heat to medium and cook, stirring constantly, for another 5 minutes, or until the pudding thickens to your desired consistency.
- 5
Remove from heat and stir in the rose water and orange blossom water.
- 6
Pour the rice pudding into individual serving bowls. Let cool slightly, then cover and chill in the refrigerator for at least 2-3 hours before serving. Garnish with chopped pistachios.
💡 Pro Tips
- ✓Do not wash the rice before cooking, as the starch helps to create a creamy texture.
- ✓Adjust the sugar to your preference.
- ✓If the pudding becomes too thick, you can stir in a little more milk before serving.
🔄 Variations
- Add a pinch of ground cardamom for a different aromatic note.
- Use vanilla extract instead of floral waters if preferred.
- Garnish with other nuts like almonds or walnuts, or with a sprinkle of cinnamon.