Lebanese Orange-Blossom Rice Pudding Recipe

Introduction

This Lebanese Orange-Blossom Rice Pudding is a fragrant and creamy dessert that combines tender rice with the subtle floral notes of orange blossom water. It’s a comforting treat perfect for any occasion and easy to make at home.

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 in a small amount of the hot milk before stirring it into the saucepan. Add the cooked rice and sugar, then 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 containers and refrigerate until chilled. Optionally, top with unsalted pistachios or almonds before serving for added texture and flavor.

Tips & Variations

• For a creamier pudding, use whole milk or add a splash of cream.
• If you don’t have orange blossom water, try using rose water as a fragrant substitute.
• Stir frequently when cooking to prevent the pudding from sticking to the pot and burning.
• For a dairy-free version, substitute whole milk with coconut or almond milk, but note the flavor will change.

Storage

Store the rice pudding covered in the refrigerator for up to 3 days. Reheat gently on the stove or enjoy cold. If reheating, stir occasionally and add a splash of milk to loosen the texture if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this pudding?

Long grain rice is preferred for its texture, but short grain rice can also be used. Just note that short grain rice may produce a creamier and stickier pudding.

What is the purpose of orange blossom water in this recipe?

Orange blossom water adds a delicate floral aroma and subtle citrus flavor that is characteristic of Middle Eastern desserts, enhancing the overall taste and making this pudding unique.

Lebanese Orange-Blossom Rice Pudding Recipe

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A fragrant and creamy Lebanese Orange-Blossom Rice Pudding made with organic whole milk, long grain rice, and subtly flavored with orange blossom water. This traditional dessert is smooth, richly textured, and lightly sweetened, perfect for a refreshing treat or a delightful end to any meal.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegetarian

Ingredients

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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 (adjust to taste)
• 3 Tablespoons of Cornstarch (optional)

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 to remove excess starch. Add the rinsed rice to the boiling water, then reduce heat to a simmer. Cover and cook until the rice is tender and fluffy, about 15-20 minutes. Alternatively, rice can be cooked in a rice cooker.
2. Heat Milk: In a large saucepan, gently bring the quart of organic whole milk to a gentle boil over medium heat. Be careful to avoid boiling over.
3. Thicken Pudding (If Using Cornstarch): Dissolve the cornstarch in a small amount of the hot milk to make a slurry. Stir this mixture back into the pot with the milk, cooked rice, and sugar. Continue to boil gently for approximately 20 minutes, stirring constantly to prevent scorching and to allow the pudding to thicken properly.
4. Add Orange Blossom Water: Remove the saucepan from the heat and stir in the orange blossom water gradually, adjusting to taste to impart the distinctive floral aroma and flavor.
5. Chill and Serve: Pour the pudding into individual serving containers and refrigerate until fully chilled and set, typically at least 2 hours. Optionally, top with unsalted pistachios or almonds before serving for added texture and flavor.

Notes

• Rinsing the rice thoroughly removes excess starch, preventing the pudding from becoming too thick or gummy.
• Cornstarch is optional but recommended for a creamier, thicker texture.
• Adjust orange blossom water according to your preference; some like a stronger floral note, others more subtle.
• Use organic whole milk for the richest and creamiest result.
• The pudding can be made a day in advance and stored in the refrigerator for up to 3 days.
• For added texture and flavor, garnish with chopped unsalted pistachios or slivered almonds before serving.

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