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Lebanese Rice Pudding Recipe

4.7 from 130 reviews

This classic Lebanese Rice Pudding is a creamy and comforting dessert made with jasmine rice, milk, and sugar, infused with the delicate aroma of orange blossom water. Topped with ground pistachios for a delightful crunch, this pudding is perfect for a sweet treat or an elegant finish to any meal.

Ingredients

Scale

Main Ingredients

  • 1 cup jasmine rice
  • 3 cups water
  • 7 cups milk
  • 1.5 cups sugar (adjust to taste)
  • Ground pistachio, optional for garnishing

Corn Starch Mix

  • 1/4 cup corn starch
  • 3 tablespoons orange blossom water
  • 3 tablespoons water

Instructions

  1. Boil and cook rice: Bring the water to a boil. Wash and drain the rice, then add it to the boiling water and cook on low heat for 15-20 minutes or until the water thickens and is almost gone but not completely dry. This step varies depending on the rice type.
  2. Add milk and sugar: Pour in the milk and add the sugar. Bring the mixture back to a boil, then reduce the heat and simmer for 10-15 minutes until the liquid thickens slightly. Stir occasionally to prevent sticking.
  3. Add corn starch mixture: Mix the corn starch with orange blossom water and water, then add this mixture into the pudding. Cook on low heat for another 5 minutes while stirring continuously until the pudding thickens.
  4. Transfer to bowls: When the pudding reaches the desired thickness, quickly transfer it into small serving bowls. Don’t wait too long as it will thicken further when cooled.
  5. Cool and refrigerate: Allow the pudding to cool at room temperature, then cover with plastic wrap and refrigerate until ready to serve.

Notes

  • Adjust the sugar quantity according to your taste preferences.
  • If allergic to nuts, omit the ground pistachio garnish.
  • Increase orange blossom water for a stronger floral flavor if desired.

Keywords: Lebanese rice pudding, rice pudding recipe, Middle Eastern dessert, jasmine rice pudding, orange blossom rice pudding