Lebanese Rice Pudding with Pumpkin Jam & Walnuts

I am not a fan of the Lebanese “Riz Bi Halib” (rice pudding with milk); yet my husband really likes it. 

I prepare it from time to time, yet I feel it’s a bit boring, more of a newborn dessert ( despite you shouldn’t be giving your newborns dessert with such loads of sugars). 

Anyways, last week I passed by a pantry shop near our house in a village called “Mar Chaaya” in Mount Lebanon; and bought Pumpkin Jam. I never did it at home, but it’s quite a delicious jam. 

It was shinny with a very nice orange color. So thought of, why not adding it on the Riz Bi Halib and see how it’ll taste. And that what I did, with a sprinkle of crushed walnuts. Why walnuts? Well, that what I had at home, but pistachios would have looked much more appetizing. The end result was superb, the taste, the look, everything. 

So I am sharing the recipe, in case you would like to explore! 

N.B: You can find Pumpkin Jams in pantry shops, or just ask around, maybe someone still prepares it at home.

Lebanese Rice Pudding with Pumpkin Jam & Walnuts
Serves 8
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
154 calories
23 g
15 g
4 g
7 g
2 g
261 g
89 g
12 g
0 g
1 g
Nutrition Facts
Serving Size
261g
Servings
8
Amount Per Serving
Calories 154
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 15mg
5%
Sodium 89mg
4%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
1%
Sugars 12g
Protein 7g
Vitamin A
7%
Vitamin C
1%
Calcium
22%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. - 1/2 cup Egyptian rice (small roundish rice)
  2. - 2 cups water
  3. - 6 cups milk
  4. - 2 tbsp sugar (some add up to one cup, but what for?)
  5. - 2 tbsp corn flour
  6. - 1 tsp orange blossom water
  7. - 1 tsp rose water
  8. To decorate
  9. - Pumpkin Jam
  10. - Crushed walnuts or preferably pistachios
Instructions
  1. 1. Boil the rice with 2 cups of water (until it's soft, don't let all the water evaporates)
  2. 2. In the meantime, mix the rest of the ingredients and bring to boil (milk mixture)
  3. 3. Add the cooked rice with its water to the milk mixture and boil until it starts thickening up (mix occasional to prevent the rice pudding from sticking to the bottom & sides of the cooker/sauce pan)
  4. 4. Poor in serving cups, cool and refrigerate (cover the cups with a nylon sheet to prevent the tops from drying out)
  5. 5. Just before serving add a few pieces of pumpkin jam and sprinkle with walnuts or pistachios
  6. 6. Serve
beta
calories
154
fat
4g
protein
7g
carbs
23g
more
Strawberry Blu http://strawberryblu.com/

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