Ruz Bil Haleeb – Milk Pudding With Rice Recipe

RatingDifficultyBeginner

Old-Fashioned Rice Pudding has the ideal texture, sweetness, and creaminess. This classic dessert only requires a small number of ingredients.

Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins
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INGREDIENTS

  cup Rice (short grain, e.g. Egyptian)
  cup Sugar (white)
  tbsp Powdered milk
  tbsp Cornstarch
 170 ml Milk (full fat)
  tbsp Orange blossom water ('Mai Zahir' in Arabic)
 ¼ cup Water
FOR GARNISH
 Pomegranate seeds ('Rumman' in Arabic)
 Pistachios (raw, crushed)

INSTRUCTIONS

1

Bring the rice to a boil in the water on high heat, then lower to medium. Leave it to cook uncovered stirring occasionally (about 15 minutes). There should be some water left in the pot once the rice is cooked. Add a bit more hot water if it all evaporates before the rice is cooked.

2

Mix the full fat milk and powdered milk together in a pot. Then dissolve the cornstarch in some cold water, add it to the milk and mix again.

3

Heat the milk on high while stirring constantly – once it starts to boil you will notice it thickens.

4

Add the rice (with its remaining water) and mix well. Then add the sugar and stir until it dissolves. Bring to a boil, stir in the orange blossom water, then let it continue to boil for a minute.

5

Pour the cooked milk into a serving bowl and leave it to cool. Once a layer has formed on top of the milk (about 5 to 7 minutes), gently garnish with the crushed pistachios and pomegranate seeds and put it into the fridge to cool.

CategoryCuisine

Ingredients

  cup Rice (short grain, e.g. Egyptian)
  cup Sugar (white)
  tbsp Powdered milk
  tbsp Cornstarch
 170 ml Milk (full fat)
  tbsp Orange blossom water ('Mai Zahir' in Arabic)
 ¼ cup Water
FOR GARNISH
 Pomegranate seeds ('Rumman' in Arabic)
 Pistachios (raw, crushed)

Directions

1

Bring the rice to a boil in the water on high heat, then lower to medium. Leave it to cook uncovered stirring occasionally (about 15 minutes). There should be some water left in the pot once the rice is cooked. Add a bit more hot water if it all evaporates before the rice is cooked.

2

Mix the full fat milk and powdered milk together in a pot. Then dissolve the cornstarch in some cold water, add it to the milk and mix again.

3

Heat the milk on high while stirring constantly – once it starts to boil you will notice it thickens.

4

Add the rice (with its remaining water) and mix well. Then add the sugar and stir until it dissolves. Bring to a boil, stir in the orange blossom water, then let it continue to boil for a minute.

5

Pour the cooked milk into a serving bowl and leave it to cool. Once a layer has formed on top of the milk (about 5 to 7 minutes), gently garnish with the crushed pistachios and pomegranate seeds and put it into the fridge to cool.

Ruz Bil Haleeb – Milk Pudding With Rice Recipe

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