Lebanese Rice Pudding with Rosewater and Orange Blossom Recipe
This traditional Lebanese Rice Pudding is a creamy, fragrant dessert featuring Egyptian calrose rice cooked to tender perfection and flavored with delicate rosewater and orange blossom water. The pudding is thickened with cornstarch and subtly infused with crushed mastic gum for an authentic Middle Eastern touch. Served chilled and garnished with pistachios and rose petals, it’s an elegant yet simple treat perfect for any occasion.
- Prep Time: 20 minutes (including optional soaking time)
- Cook Time: 20 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Rice and Liquid Base
- 1/2 cup Egyptian (calrose) rice
- 1.5 cups water
- 2 cups full fat milk
Thickening and Flavoring
- 2 tbsp cornstarch
- 1/4 cup white sugar (50g)
- 1/8 tsp crushed mastic gum (optional) (mistika)
- 1 tbsp rosewater
- 1 tbsp orange blossom water
Garnish
- Slivered pistachios (optional)
- Dried rose petals (optional)
Instructions
- Soak and Rinse Rice: If time permits, soak the rice in water for 15 minutes to soften and remove excess starch; then rinse under cold water until the water runs clear to ensure a clean, creamy pudding.
- Cook the Rice: In a medium saucepan, combine the 1.5 cups of water and the soaked rice. Bring this to a boil over medium-high heat. Once boiling, cover with a lid and reduce to a simmer; cook for 10-15 minutes until the rice is tender and fully cooked through.
- Add Milk and Cornstarch Slurry: Pour most of the 2 cups of full fat milk into the pan with the cooked rice. Take the remaining milk and whisk the cornstarch into it thoroughly to create a smooth slurry. Add this slurry along with the sugar and the optional crushed mastic gum into the rice mixture.
- Thicken the Pudding: Bring the mixture gently to a slow boil, stirring constantly with a wooden spoon to prevent sticking and lumps. Continue stirring for about 5 minutes until the mixture thickens into a texture similar to thick soup and it coats the back of the spoon.
- Flavor and Cool: Remove the saucepan from heat. Stir in the rosewater and orange blossom water for that signature floral aroma and flavor. Let the pudding cool slightly for about 5 minutes before transferring it into individual serving bowls. Garnish with slivered pistachios and dried rose petals if desired.
- Refrigerate and Serve: Chill the pudding in the refrigerator for at least 3 hours, preferably overnight, to fully set and thicken. Serve cold and enjoy this delightfully creamy and fragrant Lebanese dessert.
Notes
- Soaking the rice is optional but helps create a smoother texture.
- Use full fat milk for the creamiest result; however, reduced fat milk can be substituted for a lighter pudding.
- Crushed mastic gum adds a unique pine-like flavor traditional in Middle Eastern desserts but can be omitted if unavailable.
- Constant stirring when adding the cornstarch slurry is crucial to prevent lumps and scorching.
- Garnishing with pistachios and rose petals adds a beautiful presentation and an authentic touch.
- Rice pudding thickens further as it cools, so adjust thickness by slightly reducing cooking time if preferred.
