Syrian/Lebanese Rice Pudding (Rezz Bil-Halib)
Adapted from Feast: Food of the Islamic World by Anissa Helou, reviewed in May 2020.
Serves 4 - 6.
Ingredients
1 cup short-grain rice, such as Arborio, rinsed under cold water and drained
1 3/4 cups whole milk
1/2 cup raw cane (turbinado) sugar
1 teaspoon rose water
1 teaspoon orange blossom water
Slivered pistachios, for garnish
Instructions
1. Put the rice in a medium pot with 2 cups water and bring to a boil over medium heat. Reduce the heat to low, and cook the rice, covered for 20 minutes, stirring occasionally, or until the rice has absorbed all the water.
2. Stir in 1 1/4 cup of the milk, and bring to a boil over medium heat. Stir in the sugar, reduce heat to medium-low and simmer, uncovered for 20 minutes, or until the texture is custardy. Stir frequently, so it doesn’t stick, and if the mixture begins to look dry, add a little more milk.
3. Remove from the heat and stir in the rose water and orange blossom water. Pour the rice pudding into a large, shallow serving bowl or individual bowls. Let cool. Serve at room temperature, garnished with slivered pistachios.
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Syrian/Lebanese Rice Pudding (Rezz Bil-Halib)
Ingredients
- 1 cup short-grain rice, such as Arborio, rinsed under cold water and drained
- 1 3/4 cups whole milk
- 1/2 cup raw cane (turbinado) sugar
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
- Slivered pistachios, for garnish
Instructions
- Put the rice in a medium pot with 2 cups water and bring to a boil over medium heat. Reduce the heat to low, and cook the rice, covered for 20 minutes, stirring occasionally, or until the rice has absorbed all the water.
- Stir in 1 1/4 cup of the milk, and bring to a boil over medium heat. Stir in the sugar, reduce heat to medium-low and simmer, uncovered for 20 minutes, or until the texture is custardy. Stir frequently, so it doesn’t stick, and if the mixture begins to look dry, add a little more milk.
- Remove from the heat and stir in the rose water and orange blossom water. Pour the rice pudding into a large, shallow serving bowl or individual bowls. Let cool. Serve at room temperature, garnished with slivered pistachios.
