REZZ BIL-HALIB
SYRIA | LEBANON
For this rice pudding, the rice is cooked with less milk than the Moroccan version for a slightly less creamy pudding, and rose water is also added for a more fragrant flavor.
SERVES 4 TO 6
1 cup (200 g) short-grain white rice, rinsed under cold water and drained
1¼ cups (310 ml) whole milk, plus more as needed
½ cup (100 g) raw cane sugar
1 teaspoon rose water
1 teaspoon orange blossom water
Slivered pistachios, for garnish
1. Put the rice in a medium pot with 2 cups (500 ml) water and bring to a boil over medium heat. Reduce the heat to low and cook the rice, covered, for 20 minutes, stirring occasionally, or until the rice has absorbed all the water.
2. Add the milk and bring to a boil. Add the sugar and simmer, uncovered, stirring very regularly so that the rice doesn’t stick or dry up, for 20 more minutes, or until the texture is like that of custard. Add a little more milk if you think it is becoming too dry.
3. Remove the pot from the heat and mix in the rose water and orange blossom water. Pour the rice pudding into a big shallow serving bowl or individual bowls. Let cool. Serve at room temperature, garnished with slivered pistachios.