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!

Course Dessert

Cuisine Lebanese, Middle Eastern

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 441kcal

Author Yumna Jawad

Equipment

Ingredients

1 cup short grain rice
1 cup water
9 cups whole milk divided
¾ cup granulated sugar
1 tablespoon cornstarch
2 tablespoons rose water
½ teaspoon vanilla extract optional
Pistachios chopped, for serving

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