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.
- - 1/2 cup Egyptian rice (small roundish rice)
- - 2 cups water
- - 6 cups milk
- - 2 tbsp sugar (some add up to one cup, but what for?)
- - 2 tbsp corn flour
- - 1 tsp orange blossom water
- - 1 tsp rose water
- To decorate
- - Pumpkin Jam
- - Crushed walnuts or preferably pistachios
- 1. Boil the rice with 2 cups of water (until it's soft, don't let all the water evaporates)
- 2. In the meantime, mix the rest of the ingredients and bring to boil (milk mixture)
- 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. Poor in serving cups, cool and refrigerate (cover the cups with a nylon sheet to prevent the tops from drying out)
- 5. Just before serving add a few pieces of pumpkin jam and sprinkle with walnuts or pistachios
- 6. Serve
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