Middle Eastern Rice Pudding

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Middle Eastern Rice Pudding, also known as “Riz bi Haleeb” in Arabic, is a classic dessert that is popular in many Middle Eastern countries. It is a creamy and comforting pudding made with milk, rice, sugar, and flavored with fragrant ingredients such as rose water or orange blossom water.

To make Middle Eastern Rice Pudding, rice is first cooked in milk until it becomes soft and tender. Sugar and flavorings such as rose water or orange blossom water are then added to the mixture and cooked until the sugar has dissolved and the flavors have infused. The pudding is then chilled and served cold, often garnished with nuts or fresh fruit.

Some variations of the Middle Eastern Rice Pudding may also include ingredients such as coconut milk, cinnamon, cardamom, and saffron to add more depth and complexity to the flavors.

Middle Eastern Rice Pudding is a beloved dessert that is often served during special occasions and festivals. It is a sweet and comforting treat that is perfect for satisfying a sweet tooth craving or as a comforting dessert after a delicious Middle Eastern meal.

Ingredients

2 litres fresh full cream milk1/2 cup medium grain rice (don’t wash)300 mls thickened cream1 teaspoon powdered miskeh (local arab shop) it’s called “MASTIKA” .use mortar and pestol ( I used 3 small peices and mashed them) , add a 1/4 tsp of sugar to help them mash easier . Turn them into a powder like form .1 tbs rose water (arab store )3/4 cup caster sugar , if you arnt big on sugar add a little less . Taste as you go .Crushed pistachios / desiccated coconut for garnish (optional )

Method

Soak the rice with 1/2 cup of the milk from the 2L milk your going to use for half hour before commencing .In a large pot add the remaining milk and pour in the soaked rice and bring to a boil on a high heat , continuously whisking . The is uncovered during the whole 2.5 hour process .While whisking add in the miskeh and caster sugar and thickened cream.Once it comes to a boil , lower the heat a little and keep stirring , after about half hour lower the heat a little more .At this stage you can stop whisking BUTEvery 5 – 10 mins come back and stir the pot so rice doesn’t stick . Half hour in the temp of stove should be half way from highest heat , by the time it’s been an hour should be lowered more .Keep stirring in the “whey “ that forms on the top do not scrap it off . This is the creaminess .Once it’s been simmering about 1hour 15 mins temp should be on the absolute lowest heat for the rest of the process. don’t walk away for too long so rice doesn’t stick – continuously check and stir .Again checking every 5-10 mins and stirring .After about 2.5 hours it should be done and ready to pour into bowls or ramekins .Allow to cool on bench , then cover and refrigerate overnight .Garnish and enjoy the next day and Sahten .