Riz bil Haleeb, Syrian Rice Pudding
It's often daunting to try to bake a foreign dessert. Do I have all the right ingredients? Will it taste authentic? What is the final product even supposed to look and taste like? It can be overwhelming and if you're like most people, you might even decide it's just not worth the hassle. But what we've found is that having the right recipe can give you the confidence you need to just go for it. And it doesn't need to be perfect! Often just trying is enough to have a good time and get out of your comfort zone. So in that spirit, today we're sharing a quick and easy way to make Riz bil Haleeb, aka Syrian Rice Pudding. The good news is there aren't too many "foreign" ingredients and this recipe usually turns out tasting delicious no matter what. Here's what you'll need!
¾ cup of short or medium grain rice
½ gallon of whole milk, you can substitute some heavy whipping cream in too
½ cup of sugar
9 tablespoons of cornstarch
1 teaspoon of orange blossom or rose water
Cinnamon powder, crushed nuts (pistachios, almonds...etc.), berries, and/or raisins as a garnish
In a pot, on medium heat, add the milk and cornstarch while stirring.
In a separate pot of water cook the rice until it is ¾ of the way cooked. Stir the rice once in a while.
Keep stirring the milk until it warms up. Once it warms up, add the sugar while stirring.
When the rice is ¾ of the way cooked, strain it and add it to the milk while stirring.
Keep stirring milk until it comes to a boil. It is ready once it boils.
Turn off the heat and add the orange blossom or rose water. Scoop into bowls. Let it sit on the counter for 15 minutes before you put it in the fridge. Keep it in the fridge for 6 hours before eating so that it’s chilled.
You can add cinnamon powder, crushed nuts, berries, and/or raisins on top as a garnish.
As you can see, the main idea is to just keep stirring. And to enjoy of course! Saha wa Hana!