This delicious Lebanese Rice Pudding (Riz Bi Haleeb) is super delicious and made with only 3 main ingredients, Rice, Milk and Sugar. It’s served as dessert and even as breakfast and snack. It is also perfect for Suhoor during Ramadan.
HOW TO MAKE THE LEBANESE RICE PUDDING (Riz Bi Haleeb):
This is a super simple recipe to make. As I mentioned it takes 3 main ingredients, and that’s milk, rice and sugar as well as orange blossoms water for flavoring. I always start by washing and cooking the rice until the water it almost dry (about 10-12 minutes boil time on low). Some people cook the rice in the milk but I prefer doing it this way. The water does not completely dry, but becomes thick and starchy (as shown in photo below).
Next add the milk, sugar and let them cook on medium-low heat for about 10 minutes, stirring occasionally. In a small cup, mix the corn starch, water and orange blossoms water. Pour into the pot and stir to cook for a few more minutes until the pudding thickens up (as shown in photo below). Remove and pour into molds or serving bowls immediately. Let it cool on room temperature.
STORING AND SERVING THE LEBANESE RICE PUDDING (Riz Bi Haleeb):
Before storing in the fridge, cover with plastic food wrap and store for up to 4 days. Before serving, you can add some ground pistachios if you prefer but it is completely optional. This Lebanese Rice Pudding can be served plain without any nuts.
I hope you try and enjoy this Lebanese Rice Pudding (Riz Bi Haleeb) and if you do, be sure to tag me on Instagram and also leave a rating on my recipe card! Xoxo…
OTHER LEBANSES RECIPES YOU MAY LIKE:
Lebanese Rice Pudding (Riz Bi Haleeb)
Ingredients
- 1 cup rice I used jasmine
- 3 cups water
- 7 cups milk
- 1.5 cup sugar or more, taste for preference
- Ground Pistachio optional for garnishing
Corn Starch Mix:
- 1/4 cup corn starch
- 3 tbsps. orange blossoms water
- 3 tbsps. water
Instructions
- Bring the water to boil. Wash and drain the rice and then cook on low for 15-20 minutes or until the water it thick and almost gone. Do not dry completely. See photo. Cooking time will vary depending on the type of rice you use.
- Add in the milk and sugar. Once the pudding starts to boil again, cook for another 10-15 minutes or until the liquid thickens up a bit more. Stir occasionally.
- Add in the corn starch mixture and let the pudding cook for another 5 minutes more on low heat while stirring.
- Once the pudding is thick enough, you can then transfer into small bowls. Do not wait too long to do that because the pudding will thicken up more after it gets cool. Cool at room temperature.
- Once the pudding is cool, cover with plastic wrap and place in the fridge to store.
Easy and delicious! Thank you
Hi Sue, thanks for the review. Glad you enjoyed it.
Hello! I would like to make your rice pudding for an office event next week and need to convert this to 60 portions. Can you advise please?
Thank you!
Hey, it will all depend on the bowl, but you would have to multiple the recipe to get that many. the recipe makes 9-10 small bowls, so around x6 OR x7 to be on the safe side.
Best ever rice pudding
I prefer vanilla and cinnamon
Hi Charlotte!
Happy to hear you enjoyed it! Thanks for leaving a review.
I made the riz be halib a few times and I got so many compliments on it, now I’m making for occasions! Thank you for the recipe I love it
Hi Mary,
Glad you enjoyed the recipe! Thanks so much for taking the time to leave a review.
Do you cover the rice when putting it on low?
Hi Zeenah, No you don’t. You want to liquids to dry out so you can add the milk.
The recipe is wrong! It takes more time for the rice to cook first like 20min for the water to almost dry; then the milk and sugar are a lot!! So they don’t take only 10min on low medium; rather 25min!
This recipe has never taken me that long to make. But based on what you said, the recipe time is off by 10 minutes. Which is normal. That doesn’t make the recipe wrong. Cooking time differs based on the type of rice you used and how starchy it is. I can adjust the rice’s cooking time to better help others but you only need to cook the rice and the milk for like 10 minutes because you don’t wait for it to thicken up or dry. You add the corn starch mixture and it thickens up the pudding. After that, barely 5 minutes of cooking time and the pudding is done. Once it cools, it will hold up. As for sugar you can adjust according to your preference.
My goodness!! It looks absolutely delicious!!
Will definitely try it .
Hi Huda,
Thanks so much for the review. I hope you enjoy the recipe.
This is hands down , the best rice pudding recipe ever .
Absolutely love it .
Thank you for sharing it mims
Hi Julie!
So glad to hear that!
I just made this desert, and it was soooo goooddd! I love to make it for friends and family! Thank you so much for sharing this post and I’m going to make this again ❤️
Hi Mary!
So glad you enjoyed the recipe. Thanks for leaving a review.
Thanks so much Mima! I love this Riz Bi Haleeb so easy and everyone thinks it’s yummy. Looking forward to more.
Hi Julian,
So happy you enjoyed the recipe. Thanks for the review!
I love how easy this recipe
Thanks Daniella!
I have a friend whose hubby is Lebanese. Every year our Episcopal church has an international Food Festival. We have a very diverse congregation. I am helping my friends with their Lebanese table this year & decided to make rice pudding. Your recipe is so tasty & easy to make
Thanks you so much for taking the time to leave this review! I appreciate it and glad to hear that the recipe worked well for you!
This looks absolutely yummy!
Thanks Sandy!