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Riz bi Haleeb - Middle Eastern Rice Pudding
Desserts

Riz bi Haleeb - Middle Eastern Rice Pudding

Riz bi haleeb is a fragrant rice pudding from Lebanese-Syrian cooking, served cold with rosewater and pistachios. A soothing, delicate dessert.

⏱ 45 min🍽 8 servings 🌍 Israeli👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Dissolve the cornstarch in a little of the cold milk.
  2. 2
    Rinse the rice well, soak it in water for half an hour and drain. In a pot, bring the rest of the milk to a boil and add the rice.
    StovePot
  3. 3
    Turn down to low and simmer, stirring often, for about 25–30 minutes, until the rice is soft and the mixture creamy.
    ⚙ SimmeringStove
    💡Stir often, and toward the end almost nonstop: the rice starch thickens the milk, and the bottom burns easily.
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  4. 4
    Add the starch mixture and the sugar and salt to the pot and cook, stirring constantly, for about 5 minutes, until the mixture thickens.
    Stove
  5. 5
    Remove from the heat and add the rose water, cloves and cinnamon.
  6. 6
    Divide the rice among small bowls, cover and chill for at least 2 hours.
    LadleRefrigerator
  7. 7
    Serve cold, and sprinkle the pistachios and pomegranate seeds on top.
238calories
6 gprotein
40 gcarbs
6 gfat
● protein 11%● carbs 67%● fat 22%

Per serving (170 g), of 8 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Ladle · Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)

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