Riz Bi Halib (Syrian Rice Pudding)
Riz Bi Halib (Syrian Rice Pudding)
Ingredients
- 1 cup long grain rice
- 8 cups whole milk
- 6 tablespoons cornstarch
- 1/2 cup cold water
- 1/2 cup granulated sugar, or to taste
- 1/4 teaspoon salt
- 1 teaspoon orange blossom water
Instructions
- 1
Thoroughly wash the long grain rice under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
⏱️ 5 min
- 2
In a small pot, combine the washed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is very soft and has absorbed most of the water, resembling a paste. Set aside.
⏱️ 20 min
- 3
In a large, heavy-bottomed stainless steel pot, pour in the whole milk. Place the pot over medium heat.
⏱️ 2 min
- 4
While the milk is heating, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until no lumps remain.
⏱️ 3 min
- 5
Once the milk is warm (but not boiling), gradually pour the cornstarch slurry into the pot while continuously whisking. Continue to whisk constantly to prevent lumps from forming and to ensure even thickening. The milk will begin to thicken.
⏱️ 10 min
- 6
Add the previously cooked rice to the thickened milk mixture in the large pot. Stir well to combine, ensuring the rice is evenly distributed.
⏱️ 2 min
- 7
Stir in the granulated sugar and salt. Continue to cook and stir over medium-low heat for another 5-10 minutes, allowing the flavors to meld and the pudding to reach a creamy consistency. Taste and adjust sugar if desired.
⏱️ 10 min
- 8
Remove the pot from the heat and stir in the orange blossom water. Mix thoroughly.
⏱️ 1 min
- 9
Immediately ladle the hot Riz Bi Halib into individual serving bowls or a large serving dish.
⏱️ 2 min
- 10
Allow the rice pudding to cool at room temperature for about 30 minutes, then transfer the bowls to the refrigerator to chill completely for at least 2 hours before serving. The pudding will continue to set as it chills.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Riz Bi Halib (Syrian Rice Pudding)
- 1 cup long grain rice
- 8 cups whole milk
- 6 tablespoons cornstarch
- 1/2 cup cold water
- 1/2 cup granulated sugar, or to taste
- 1/4 teaspoon salt
- 1 teaspoon orange blossom water
Instructions
- 1
Thoroughly wash the long grain rice under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
⏱️ 5 min - 2
In a small pot, combine the washed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is very soft and has absorbed most of the water, resembling a paste. Set aside.
⏱️ 20 min - 3
In a large, heavy-bottomed stainless steel pot, pour in the whole milk. Place the pot over medium heat.
⏱️ 2 min - 4
While the milk is heating, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until no lumps remain.
⏱️ 3 min - 5
Once the milk is warm (but not boiling), gradually pour the cornstarch slurry into the pot while continuously whisking. Continue to whisk constantly to prevent lumps from forming and to ensure even thickening. The milk will begin to thicken.
⏱️ 10 min - 6
Add the previously cooked rice to the thickened milk mixture in the large pot. Stir well to combine, ensuring the rice is evenly distributed.
⏱️ 2 min - 7
Stir in the granulated sugar and salt. Continue to cook and stir over medium-low heat for another 5-10 minutes, allowing the flavors to meld and the pudding to reach a creamy consistency. Taste and adjust sugar if desired.
⏱️ 10 min - 8
Remove the pot from the heat and stir in the orange blossom water. Mix thoroughly.
⏱️ 1 min - 9
Immediately ladle the hot Riz Bi Halib into individual serving bowls or a large serving dish.
⏱️ 2 min - 10
Allow the rice pudding to cool at room temperature for about 30 minutes, then transfer the bowls to the refrigerator to chill completely for at least 2 hours before serving. The pudding will continue to set as it chills.
⏱️ 120 min