Middle Eastern Ruz be Haleeb (Rice Pudding)




1/4 cup white rice
3/4 cup water
1/2 cup raisins
2 tsp. cornstarch
2 tsp. rice flour
1/2 cup water
4 cups whole milk
1/8 tsp. salt
1/2 cup sugar
2 tbsp. rose flower water or
25 mL


Place rice in a heavy casserole, add water and bring to a boil. Lower the heat and cook until al the water is absorbed.

Place raisins in a small pot, cover with water and bring to a boil. Cook for 5 minutes, DRAIN in a sieve, rinse well and drain again. Set aside.

Spoon cornstarch and rice flour into a small bowl and add 1/2 cup water a little at a time. Stir until smooth. Set aside also.

Add milk, salt and sugar to the rice and bring to a boil. Add raisins. Trickle the cornstarch mixture into the milk, stirring constantly. Bring to a boil while stirring. Lower heat and cook for 30 minutes, stirring occasionally.

Remove from the heat and add flower water. Pour into individual serving bowls or into a large dish. Cool. Refrigerate for several hours. Makes 5-6 servings.

Author's Comments

Along with rose and flower water, Middle Eastern people use the leaves of the rose geranium to flavour desserts. When rubbed between the fingers, the leaves of the rose geranium will give off a perfume like scent. A few leaves are often dropped into a pudding or syrup, and removed a few minutes later. So if you own such a plant, use it in place of the flower water.

AH! Cooking the Middle Eastern Way..(Nadia S. Farah)

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