Lebanese Rice Pudding

5 from 60 votes

Lebanese Rice Pudding {Riz Bi Haleeb} with rose water, and pistachios! This Middle Eastern rice pudding is easy, homemade, and full of creamy goodness!

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This Lebanese rice pudding is a perfect balance of sweet and nutty flavors. The short-grain rice is cooked in milk until tender and creamy, then flavored with vanilla extract and rose water. The pistachios add a delicious crunchy texture and flavor to the pudding. Serve this dessert cold or warm for a special treat!

Overhead shot of two bowls of Lebanese Rice Pudding garnished with chopped pistachios and two serving spoons set off to side.
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The main difference between traditional old-fashioned rice pudding and this Lebanese version, called Riz Bi Haleeb, is the use of rose water to scent the rice pudding and add a hint of floral sweeteners. You can find rose water in most Middle Eastern markets or online. I like to use this Lebanese brand, but any good quality rose water will work.

why you’ll love this rose water rice pudding

  • Creamy goodness. This rice pudding is ultra creamy and comforting. It’s the perfect dessert for a chilly winter night or a hot summer day.
  • Rose water flavor. The addition of rose water gives this pudding a unique flavor that you’ll love. If you’ve never tried rose water before, don’t worry, it’s not as strong as you might think. It just adds a nice floral flavor to the pudding.
  • Easy to make. This pudding is so easy to make. You’ll be making it all the time! Just cook the rice in milk until tender, then stir in the vanilla extract and rose water. Top with pistachios, and you’re done!

Ingredients to make Lebanese rice pudding

  • Short grain rice: I like to use sushi rice or arborio rice for this pudding. You can use any type of short-grain rice you like.
  • Milk: I recommend using whole milk for this pudding, but you can use any type of milk you like.
  • Sugar: You can use any type of sugar you like, but I prefer to use granulated sugar or cane sugar.
  • Rose water: This is the key ingredient that gives this pudding its unique flavor. You can find rose water in most Middle Eastern markets or online.
  • Vanilla extract: This is optional, but I like to add a little vanilla extract for flavor.
  • Cornstarch: I like to add a little cornstarch to thicken the pudding. You can omit it if you choose, but I think it makes the pudding creamier.
  • Pistachios: These are optional for topping, but I think they add a nice crunchy texture and flavor to the pudding. You can use any type of nut you like, but I think pistachios are the best!
Ingredients for recipe: uncooked rice, milk, pistachios, cornstarch, sugar, rose water, and vanilla extract.

How to make Lebanese rice pudding

  1. Add the rice and water to a large pot.
  2. Cook the rice with the water until the water is absorbed.
  3. Add the milk along with the sugar to the pot of rice.
  4. Cook until the milk starts to thicken and takes on more of a pudding consistency.
4 image collage of how to make recipe.

Tips for making Riz Bi Haleeb

  1. Don’t rinse the rice. In most rice recipes, it’s best to rinse rice to remove the starchy layer, so your cooked rice is not sticky. However, we want rice pudding to be sticky! So, don’t rinse it, and it will help enhance that classic creamy texture.
  2. Cook the rice until it’s very tender. Rice pudding is all about that creamy texture, so you want to make sure the rice is cooked until it’s very tender. I like to cook mine for about 30 minutes.
  3. Add the rose water at the end for a stronger presence. If you add the rose water at the beginning of cooking, it will dissipate and be more subtle in flavor. If you want a more robust rose water flavor, add it at the end.
  4. Be patient while cooking. Rice pudding takes time to cook, so be patient! It’s worth the wait, I promise!

popular substitutions & additions

  • Try it with sushi rice or Arborio rice. Sushi rice is a short-grain rice that is used in, you guessed it, sushi! It has a higher starch content than other types of rice, so it’s perfect for making creamy rice pudding. Arborio rice is another type of short-grain rice that is often used in risotto. It has a high starch content, so it will make your pudding extra creamy.
  • Add or swap orange blossom water. I only use rose water, but you can also add orange blossom water, which has a more citrus taste that balances out the floral taste.
  • Use plant-based milk. If you’re looking for a dairy-free option, try using plant-based milk such as almond milk or coconut milk.
  • Omit the cornstarch. The cornstarch is optional, but I like to add it because it makes the pudding creamier. If you don’t want to use it, you can omit it.
  • Add cardamom or cinnamon. For a little extra flavor, try adding a pinch of ground cardamom or cinnamon.
  • Have fun with the toppings. Ground pistachios are the most popular toppings. But you can also add other types of finely chopped nuts like almonds, walnuts, and pecans. Other popular toppings include shredded coconut, cinnamon, fresh fruit, and edible flowers.

how to store & reheat homemade rice pudding

Store any leftover pudding in an airtight container in the fridge.

Lebanese rice pudding is best enjoyed cold, but if you prefer it warmed, you can reheat it stovetop over low heat or in the microwave. Be sure to stir often, so it doesn’t stick to the bottom of the pot or burn.

how long will rice pudding last in the fridge?

Homemade rice pudding will last in the fridge for up to one week. After that, it will start to spoil and is no longer safe to eat.

Frequently asked questions

My rice pudding is too thick. What can I do?

If your pudding is too thick, you can add a little more milk until it reaches the desired consistency.

My rice pudding is too thin. What can I do?

If your pudding is too thin, you can add a little more cornstarch and cook for an additional minute or two.

I cooked the rice as directed. Why is it still crunchy?

Make sure you use short-grain rice for this recipe. Long-grain rice like basmati or jasmine will not work as well because they have a lower starch content and different cooking times and may lead to crunchy rice. Also, make sure you check the consistency of your rice before you pull it off the stove. It may need an extra minute or two.

I don’t have rose water. Can I use something else?

If you don’t have rose water, you can try orange blossom water or simply omit it altogether. The pudding will still be delicious!

Is there a vegan version of this recipe?

Yes! Just swap out the milk for plant-based milk, and you’re good to go.

Spoon scooping up rice pudding topped with crushed pistachios.

This Lebanese rice pudding recipe is perfect for anyone looking for a tasty, creamy dessert. With a few simple tweaks, you can make it fit your dietary needs or preferences. Be sure to try out different toppings to change up the flavor profile. And most importantly, enjoy!

More Lebanese desserts:

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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!
5 from 60 votes
Servings 6 servings
Course Dessert
Calories 441
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
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Ingredients
  

Instructions

  • In a large pot, cook the unwashed rice with the water until the water is absorbed, about 5-7 minutes.
  • 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.
  • 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.
  • Transfer the mixture into 5-10 bowls, and allow to cool. It will continue to thicken as it cools.
  • Add the chopped pistachios or other toppings, and serve warm or chilled.

Notes

Storage: Store in an airtight container in the refrigerator for up to four days. 

Nutrition

Calories: 441kcal, Carbohydrates: 70g, Protein: 14g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 44mg, Sodium: 142mg, Potassium: 575mg, Fiber: 1g, Sugar: 43g, Vitamin A: 593IU, Calcium: 453mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Dessert
5 from 60 votes (53 ratings without comment)

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Comments

  1. Bianca says:

    How many serves is this recipie?

    1. Yumna Jawad says:

      It makes a large pot and I would recommend dividing it between 6 to 10 bowls depending on how large of servings you need or the size of bowls/cups you’re using.

  2. Denise says:

    I did the recipe and I loved it!! Thanks!!

    1. Yumna J. says:

      Yay! You’re welcome, Denise!!

  3. Edward William says:

    Hi there

    Can you freeze this pudding?

    1. Yumna says:

      Hi there! I haven’t tried that myself. I think it would be okay, but the rice may break down slightly when reheating.

  4. Yvonne says:

    This recipe works great. I don’t have orange blossom or rose essence flavoring, but it worked great with just vanilla. I also cut the milk down a little bit because I like it thick.

    1. Yumna says:

      Thanks for sharing, Yvonne!

  5. Shezelle says:

    The recipe seems easy peasy and Delicious.

    1. Yumna says:

      I hope you enjoy it!

  6. Aya says:

    Measurements?

    1. Yumna says:

      Hi there, you can find the full recipe at the bottom of the blog post. To navigate to it quickly, you can click “jump to recipe” at the top of the page and it will take you directly to the recipe.

  7. Vartan says:

    Yesterday i tried your recipe and it turned out phenomenal. I followed your instructions by the letter. Perfect consistency as I like it.
    Thanks a lot.

    1. Yumna J. says:

      You’re so welcome, Vartan!

  8. Gheeda says:

    I tried this recipe using Arborio rice, 2% milk and a splash of orange blossom. Turned out amazing! For thicker consistency I used 1tbsp of cornstarch for 4 cups of milk and 1/2 cup of rice.

    1. Yumna J. says:

      Thanks so much for sharing, Gheeda!

  9. Matt Jones says:

    Well this recipe is somewhat askew. The proportions are incorrect. When cooking rice even in a rice cooker the proportion is 2 to 1. 2 cups of liquid to 1 cup of rice. Do not follow this recipe otherwise you’ll end up with rice soup.

    1. Yumna J. says:

      Sorry to hear that the texture wasn’t to your liking, Matt. Lebanese rice pudding is a little looser than other variations. However, it should have thickened after sitting for 15-20 minutes.

  10. Debora says:

    I have a question,

    I am from the Netherlands, and i work with milligram and liters. I want to make the recipe for 24 people. When i do the milk for 24 people the recipe will say that i need altmost 9 liter milk. Maybe you can help me?

    1. Yumna J. says:

      Hi Debora! I don’t use liters as a form of measurement myself, but from what I Googled that sounds right. This pudding is milk heavy and would require 288 ounces, around 8.5 liters of milk for 24 people. Hope you enjoy it!

  11. Cathy says:

    Hi!

    that rice pudding looks fantastic! I was just wondering, if 10 cups of fluid isn’t a whole lot for 1 cup of rice?

    1. Yumna Jawad says:

      Thank you! Yes, that’s correct!

      1. cathy says:

        Perfect! Looking forward to making it.

  12. Amira says:

    Would this recipe work if whole milk is substituted with non-fat?

    1. Yumna Jawad says:

      I haven’t tried it, but it should work!

      1. Amira says:

        Definitely didn’t work with non-fat milk. Might need more corn starch to thicken it.

  13. Arthur in the Garden! says:

    Yummy! I love all rice puddings from Malabi, to Sutlac, and Kheer!

    1. Yumna Jawad says:

      So good! I love that!

  14. Tasneem says:

    ⭐️⭐️⭐️⭐️⭐️

    1. Yumna Jawad says:

      Thank you!