Lebanese rice pudding riz bi haleeb

For riz bi haleeb, rinse short-grain rice under cold water until it runs clear. Transfer it to a saucepan, cover with 300 ml of water and cook over medium heat for 8 minutes until the rice absorbs the water.

Pour in the milk and bring to a boil, stirring constantly. Reduce the heat to the lowest setting. Mix the cornstarch with 2 tablespoons of cold milk until smooth, then pour it into the pan in a thin stream, stirring continuously.

Add the sugar and a pinch of salt. Cook over low heat, stirring regularly, for 15 to 20 minutes until the pudding thickens to a creamy consistency. The rice should be completely soft.

Take the pot off the heat and stir in the orange blossom water. Taste and add more sugar or aromatic water as you like. Leave to cool for 10 minutes at room temperature.

Ladle the pudding into 4 bowls or cups. Once cooled, transfer them to the fridge for at least 2 hours. It will thicken further in the cold.

Just before serving, sprinkle the pudding with chopped pistachios. Serve it well chilled, ideally straight from the fridge.