Lebanese Rice Pudding
User Reviews
5
8 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
15 mins
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Additional Time
3 hrs
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Servings
6 people
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Calories
147 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Lebanese Rice Pudding
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This classic Middle Eastern rice pudding, is cold, creamy, comforting and an absolute breeze to make!
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Ingredients
- 1/2 cup Calrose rice Egyptian
- 1.5 cups water
- 2 cups milk full fat
- 2 tablespoon cornstarch
- 1/4 cup white sugar 50g
- 1/8 teaspoon mastic gum mistika, crushed, optional
- 1 tablespoon rosewater
- 1 tablespoon orange blossom water
Instructions
- If you have time, soak the rice for 15 minutes, then rinse until the water runs clear.
- In a medium saucepan, add the 1.5 cups of water and rice. Bring to a boil, then cover and simmer for 10-15 minutes or until rice is tender and cooked through.
- Add most of the milk, then to the remaining bit of milk add the cornstarch and whisk with a fork to form a slurry. Add this remaining milk/cornstarch mixture to the pan, along with the sugar and mastic gum if using.
- Bring to a slow boil, and stir constantly with a wooden spoon until mixture thickens into something like a thick soup texture and coats the back of the spoon, around 5 minutes or so.
- Take the pan off the heat. and add the rosewater and orange blossom water. Stir to combine. Let the rice mixture cool for 5 minutes before placing into serving bowls. Garnish with slivered pistachios, and dried rose petals if you like. Allow the pudding to cool completely before storing in the fridge.
- Refrigerate for at least 3 hours, and preferably overnight. It'll thicken the longer it cools. Enjoy!
Notes
- You can make this sweeter if you like by adding an additional 1/4 cup of sugar.
- For best results, use short grain to medium grain rice. If you can't find Mastic gum, just leave it out!
- You can also use leftover cooked rice in the pudding, just add it with the milk and the rest of the ingredients and simmer for 10-15 minutes until thickened and creamy.
- You'll know when the rice pudding is done cooking when it coats the back of a spoon and the mixture is the thickness of thick creamy soup. For thicker rice pudding, add a little more cornstarch and cook another minute or two, for thinner rice pudding, add a little more milk.
- Garnishes: You can garnish with any nuts you like, cinnamon powder, raisins, cocoa powder, anything at all!
- Storing Leftovers: Leftover rice pudding will last 4-5 days in the fridge. I've never tried freezing it, but rice pudding can technically be frozen for up to 2-3 months in a tight container. I'd recommend enjoying it fresh!
- Gluten free rice pudding: rice pudding is naturally gluten free, just make sure you are using cornstarch that is clearly labeled gluten free.
Nutrition Information
Show Details
Calories
147kcal
(7%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
10mg
(3%)
Sodium
35mg
(1%)
Potassium
140mg
(3%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
132IU
(3%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 35mg | 1% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 132IU | 3% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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