Lebanese Rice Pudding
A creamy and fragrant dessert made with jasmine rice, milk, and orange blossom water, topped with nuts and spices.
Equipment
- Medium-sized saucepan
- Large saucepan
- Fine-mesh strainer
- Mixing Bowl
Ingredients
Ingredients
- 1 cup Jasmine rice Rinsed under cold water.
- 4 cups Whole milk For a rich and creamy texture.
- 1 cup Granulated sugar Adjust according to taste.
- 1 teaspoon Orange blossom water Adds floral flavor.
- 1/4 cup Cornstarch To thicken the pudding.
- 1/4 teaspoon Salt Balances sweetness.
- 1/2 cup Crushed pistachios or almonds Optional topping.
- Ground cinnamon For garnish.
- Honey or fresh fruit Optional toppings.
Instructions
- 1. Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear, then set aside.
- 2. In a medium-sized saucepan, combine 2 cups of water and the rinsed rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
- 3. In a large saucepan, combine the milk, sugar, salt, and orange blossom water. Heat over medium-low heat, stirring occasionally until the sugar dissolves.
- 4. Mix the cornstarch with 1/4 cup of cold milk until smooth. Gradually whisk into the heated milk mixture and stir constantly until thickened, about 5-7 minutes.
- 5. Fold the cooked rice into the thickened milk mixture and cook together for an additional 2-3 minutes.
- 6. Serve warm or chill in individual cups for at least 2 hours. Cover with plastic wrap to prevent a skin from forming.
- 7. Before serving, garnish with crushed pistachios or almonds, a sprinkle of cinnamon, and drizzle with honey if desired.
Notes
For variations, consider using rose water instead of orange blossom water, or adding fresh fruits as toppings.