Rice pudding رز بالحليب

August 20, 2009  • 

 

I don’t know why I don’t make this more often. Everybody loves it and it is also good for you. I saw a handful of rice leftover and I thought “that’s it”, I will make roz bel haleeb!  Picked up Anissa’s book Lebanese Cuisine and voilà!

Recipe from Lebanese Cuisine by Anissa Helou, adapted.


INGREDIENTS: Quantity will serve 4 to 6 people

  • 1/2 cup (4 ounces) of short-grain rice (I used sushi, but Egyptian or Turkish rice works also well)
  • 1 1/2  cups of milk
  • 1/4 cup (3 tablespoons) of sugar
  • Flavoring: 1 vanilla bean, rose water, orange blossom water (1 teaspoon of each)

METHOD:

  1. Soak the rice in water for 30 minutes (optional step)
  2. Cook the rice in water until it has absorbed almost all the water and is tender (use directions on the package or add enough water to cover the rice by one inch) (I used 1 1/3 cup of water)
  3. Add the milk and bring the mixture to a boil.
  4. Add the vanilla seeds if using, stirring to distribute them evenly throughout the pot.
  5. Lower the heat and let the mixture  steam and simmer gently. Stir as often as possible to prevent the milk from burning and scorching the bottom of the saucepan.
  6. Add the sugar and keep stirring.
  7. When the rice mixture is thick and creamy, add the rose and orange blossom water stirring a few more seconds.
  8. Pour the rice into individual serving cups and serve at room temperature or chilled.

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Comments

4 Comments  •  Comments Feed

  1. Mona says:

    I didn’t hear before about the sushi rice 🙂
    thanks Joumana for the easy and nice recipe

  2. Daniel says:

    My mother used to make this every Saturday morning, and with three boys it usually lasts until Saturday lunch.
    She would add a little lemon zest to the final mixture before it cools but after taking it off the fire.

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