Middle Eastern Ruz be Haleeb (Rice Pudding) – a delicious recipe with white rice, water, raisins, cornstarch, rice flour, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place rice in a heavy casserole, add water and bring to a boil.
2
Lower the heat and cook until al the water is absorbed.
3
Place raisins in a small pot, cover with water and bring to a boil.
4
Cook for 5 minutes, DRAIN in a sieve, rinse well and drain again.
5
Set aside.
6
Spoon cornstarch and rice flour into a small bowl and add 1/2 cup water a little at a time.
7
Stir until smooth.
8
Set aside also.
9
Add milk, salt and sugar to the rice and bring to a boil.
10
Add raisins.
11
Trickle the cornstarch mixture into the milk, stirring constantly.
12
Bring to a boil while stirring.
13
Lower heat and cook for 30 minutes, stirring occasionally.
14
Remove from the heat and add flower water.
15
Pour into individual serving bowls or into a large dish.
16
Cool.
17
Refrigerate for several hours.
306
kcal
Calories
7
g
Fat
51
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/4 cup white rice, 3/4 cup water, 1/2 cup raisins, 2 tsp. cornstarch, and more.
Yes, Middle Eastern Ruz be Haleeb (Rice Pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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