in Africa, Dessert Recipes, Middle East, Morocco

Lebanese rice pudding

updated

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Ingredients for 4 servings:

  • 6 cups milk
  • ½ cup(s) rice pudding
  • ¼ cup(s) sugar
  • 1 pinch of salt
  • 1 tsp cornstarch
  • 1 tsp rose water
  • 1 tsp orange blossom water

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Roz bil Halib

Combine the milk, rice, and a pinch of salt in a saucepan, bring to a boil, and stir constantly. Once the milk boils, reduce the heat to 1.5 (electric stove) and simmer gently until the rice is tender. Now add the sugar and cornstarch and simmer a little longer, stirring constantly. Then add the rose water and orange blossom water. If the rice pudding is still too runny, add a little more cornstarch. Pour the finished pudding into a glass dish, let it cool, and then refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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