Lebanese Orange-Blossom Rice Pudding Recipe

Introduction

Lebanese Orange-Blossom Rice Pudding is a creamy, fragrant dessert that blends the comforting texture of rice pudding with the delicate floral notes of orange blossom water. This traditional treat is both simple to make and delightfully refreshing, perfect for any occasion.

Ingredients

• 1 Quart of Organic Whole Milk
• 1 Cup of Long Grain Rice
• 1/2 Cup Granulated Sugar
• 2.5 Tablespoons of Orange Blossom Water (more or less to taste)
• 3 Tablespoons of Cornstarch (optional)

Instructions

1. Step 1: In a medium pot, bring 2 cups of water to a hard boil. Rinse the rice well under cool water until the water runs clear, then add the rice to the boiling water. Lower the heat to a simmer, cover, and cook until the rice is tender and fluffy. Alternatively, you can cook the rice in a rice cooker.
2. Step 2: In a large saucepan, bring the milk to a gentle boil. If using cornstarch, dissolve it with a small amount of the hot milk before stirring it into the saucepan along with the cooked rice and sugar. Boil gently for about 20 minutes, stirring constantly to prevent scorching, until the mixture thickens.
3. Step 3: Remove the pudding from the heat and stir in the orange blossom water to infuse the delicate floral flavor.
4. Step 4: Pour the pudding into individual serving containers and refrigerate until chilled. For an added touch, top with unsalted pistachios or almonds before serving.

Tips & Variations

• Adjust the amount of orange blossom water to your taste; start with less and add more if desired to avoid overpowering the pudding.
• For a creamier texture, you can substitute part of the milk with cream or use a mix of whole milk and evaporated milk.
• If you prefer a smoother pudding, try blending the cooked rice before adding to the milk.
• Sprinkle cinnamon or rose petals on top for a Middle Eastern flair.

Storage

Store the rice pudding in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of milk while reheating to maintain a creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without cornstarch?

Yes, cornstarch is optional and helps thicken the pudding faster. Without it, the pudding will still thicken as the rice cooks but may take longer and have a slightly looser texture.

What can I use if I don’t have orange blossom water?

If you don’t have orange blossom water, you can use rose water as a substitute for a different floral aroma. Alternatively, a bit of orange zest can add a fresh citrus flavor.

Lebanese Orange-Blossom Rice Pudding Recipe

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★★★★★

4.5 from 137 reviews

• Author: Harry
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Lebanese Orange-Blossom Rice Pudding is a creamy and fragrant dessert made with whole milk, long grain rice, and scented with delicate orange blossom water. This traditional Middle Eastern treat is lightly sweetened and can be thickened with cornstarch for a velvety texture. Enjoy it chilled, optionally garnished with pistachios or almonds for a delightful nutty contrast.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 Quart of Organic Whole Milk
• 1 Cup of Long Grain Rice
• 1/2 Cup Granulated Sugar
• 2.5 Tablespoons of Orange Blossom Water (more or less to taste)
• 3 Tablespoons of Cornstarch (optional)

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Instructions

1. Boil Water and Cook Rice: In a medium pot, bring 2 cups of water to a hard boil. Rinse the rice well under cool water until the water runs clear and add the rinsed rice to the boiling water. Lower the heat to a simmer, cover, and cook until the rice is tender and fluffy, approximately 15-20 minutes. Alternatively, you can cook the rice in a rice cooker.
2. Heat the Milk: In a large saucepan, bring the whole milk to a gentle boil over medium heat, stirring occasionally to prevent the milk from scorching.
3. Thicken the Pudding: If using cornstarch, dissolve it in a small amount of the hot milk to create a slurry. Stir this mixture into the saucepan with the remaining milk, then add the cooked rice and granulated sugar. Boil gently while stirring constantly for about 20 minutes until the pudding thickens to your desired consistency.
4. Add Flavor and Chill: Remove the saucepan from heat and stir in the orange blossom water, adjusting to taste. Pour the pudding into individual serving containers and refrigerate until fully chilled and set.
5. Serve: Optionally, garnish the pudding with unsalted pistachios or almonds before serving to add texture and flavor.

Notes

• You can adjust the thickness by varying the amount of cornstarch or simmering time.
• Orange blossom water is fragrant, so add gradually and taste as you go to ensure the flavor is balanced.
• For a vegan alternative, substitute the whole milk with coconut or almond milk, though this will alter the traditional flavor and texture.
• Ensure to stir constantly during the thickening process to prevent the pudding from sticking and burning.
• Rice should be rinsed thoroughly to remove excess starch for fluffier grains before cooking.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Lebanese rice pudding, orange blossom rice pudding, Middle Eastern dessert, creamy rice pudding, orange blossom water dessert