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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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5 from 60 votes

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 minutes
Cook Time 35 minutes
0 minutes
Total Time 40 minutes
Servings 6 servings
Calories 441kcal
Author Yumna Jawad



  • 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.


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


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