Beirut & Riz Bi Haleeb- Rice Pudding With Mastic & Orange Flower Blossom

Posted on 06. Oct, 2009 by Bethany in Desserts, Entertaining, Recipes, Starches, Uncategorized, Video, breakfast, lebanon, middle eastern, veggie

I love a really good Lebanese rice pudding. It is so easy to make and a blend of some of my favorite flavours. This one in particular has one I don’t get to use so often; mastic gum. Mastic gum reminds me of Lebanese milk & mastic ice cream we used to have all the time growing up. The more I had the taller I got. It sucks being an adult! It was and still is one of my favorites. I love how the ice cream gains a very light stretchy pull, as a result of the mastic gum. You can imagine how entertaining that is when you’re a child. Or, maybe I was just easily entertained?

Mastic is a gum or resin that is cultivated from the bark of the mastic tree: An evergreen tree growing in the Mediterranean. It’s been used for centuries as a natural gum, hence where the word mastication was derived.

Rice pudding is so simple and cheap to make, because it uses all the ingredients found in your pantry. This one is based on a Middle Eastern pantry but I think many around the world now enjoy the delicate, sweet fragrance of orange flower blossom.

I think mastic, on the other hand, might be one of those exotic ingredients to some. It can be found in any Middle Eastern store and I really do think it’s worth the hassle to find some. It’s got a very exquisite aroma and just exudes a lush, lemony, decadent flavor to this dessert.

Rice pudding trivia for the geek in me or you- Rice pudding was first made in Asia and brought to Europe from the Middle East. In the Roman times, it was used as a medicine and in many places it is still used to sustain the sick and malnourished.

Once upon a time, Beirut was regarded as the pearl of the Middle East. It was known for its sun-drenched beaches, its snow-capped mountains, its cultured people, its true art of hospitality, its rich and wholesome cuisine, its world class museums and universities, its abundant love of life and exciting nightlife.

Downtown-Beirut Saifi Village

Then, something insufferable happened. Unfortunately, it’s a chapter in history the human race has yet to close. War is still a reality for many. Lebanon suffered this reality for fifteen years.

And, so people forgot its natural beauty and vibrancy. It made the news but for all the wrong reasons. The name Beirut decayed as its use began to denote death, chaos, war, suffering, destruction, hell!

Church & Mosque stand side by side in Downtown Beirut- Solidere

Since, Beirut has slowly made its way back onto the world map revealing its deep fervor and appreciation for life no matter what its history tells. The Lebanese take great delight in demonstrating this. Their days are spent soaking up the warm rays of the Mediterranean sun; the afternoons lazing around a lavishly spread table of the finest and most gratifying fare; before dancing it all away into the wee hours of the morning, tirelessly exhibiting all the glamour notorious to Hollywood.

Beirut is for those that have an appetite for the unknown, a burning desire to explore new horizons and a yearning to arouse their palates along the way.

Beirut is an entertainment, culinary and cultural haven. It’s the best kept secret, I know.

Print (no photos)

Riz Bi Haleeb-Lebanese Rice Pudding

Serves: 6
Cooking time: 50 minutes

Cast of Characters

700ml milk
250ml water
100g short grain white rice
100g sugar
(15ml) 1 tablespoon of orange blossom water
70g unsalted pistachios, half ground- half whole
1/4 teaspoon mastic powder

The Nitty-Gritty

Pour milk into a heavy bottomed pan.

Add the sugar.

And bring to a boil on a medium to low flame. Stir often.

Once the milk and sugar mixture has come to a boil, add the rice and water. Regarding the rice-there are two arguments. The first is that rinsing rice removes the starch which is what makes it creamy, in the case of risotto or rice pudding. In rice-centric countries like the Middle East and Asia the rice is always washed. This is because of cleanliness as well as removing talcon powder and drying agents. When it comes to risotto (arborio rice), I never wash my rice. But, in all other cases I do. If I don’t, then I start hearing my grandmother’s voice and she was adament on washing rice.

Stir well. Let the mixture reach another boil and then lower the flame.

Stir very often making sure rice is not sticking to the bottom of the pan. It will take about 45 minutes from the second boil for the rice to absorb all the liquid and become creamy.

In the mean time, pound the mastic into powder.

Once 30 minutes have passed, add the orange blossom water and the mastic powder

Stir often and cook for a further 15 minutes.

The rice pudding should be ready. Let sit for about 15 minutes to cool before spooning into a bowl or single serving size dishes.

Place in the fridge for 1-2 hours. Serve chilled decorated with slivered almonds, toasted pine nuts or pistachios.

Enjoy,

Bethx

Tags: beirut, Lebanese, mastic gum, milk, orange blossom flower, Pistachios, rice, rice pudding, Riz bi Haleeb

22 Responses to “Beirut & Riz Bi Haleeb- Rice Pudding With Mastic & Orange Flower Blossom”

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Elyssa

06. Oct, 2009

Yum! Shou Tayeb! I miss Lebanon!!
Isabelle

06. Oct, 2009

Your country sounds so beautiful. I don’t know alot about Lebanon. It sounds like a place my husband and I would travel to if times were not so tough.
chris bourne

06. Oct, 2009

As ever i learn while i eat…Very productive!!!. I enjoy greatly your honest forthright writing. We all hope one day Lebanon can achieve it potential.
Amanda

06. Oct, 2009

wow! i never saw this side of Lebanon before. i love the rice pudding idea aswell
Fady

06. Oct, 2009

I loved this when my Lebanese aunty used to make it when we were kids growing up! thanks for the memory ill be sure to try this on a free day
VANESSA AND AMOULE

07. Oct, 2009

BETH THAT WAS A GREAT RECIPE.I LOVED HOW YOU MADE IT .YUMMY .SO DELICIOUS . THANK YOU VERY MUCH FOR YOUR GREAT VIDEO ,WE LOVED IT .WE WILL HAVE IT TOMORROW FOR OUR BREAKFAST.
The Graphic Foodie

07. Oct, 2009

That looks lovely. Can you substitute the mastic for anything? If not is Taj a good beck in our neck of the woods?
Bethany

07. Oct, 2009

Thanks all!
Graphic Foodie- Yes Taj is the place to go. In fact, it’s where I got mine from.
vanessa

07. Oct, 2009

thank you beth for your lovely recipe. i miss lebanon from your video. i wish i was there with you. thank you very much for giving us a nice memories .
Manggy

08. Oct, 2009

I love how your photography has really shone. Thanks for the tips on the rice pudding- I’ve yet to make one And beautiful pics of the scenery too!
Bethany

08. Oct, 2009

Thanks Mark! I appreciate the feedback
Rosa

08. Oct, 2009

What a beautiful part of the world! Thanks for sharing those wonderful pictures with us!

That rice pudding looks so mouthwatering and refined!

Cheers,

Rosa
Jamie

08. Oct, 2009

What a wonderful dessert. I absolutely love these flavors and the step-by-step photos are so clear it looks easy! And the photos are stunning – yours?
Bethany

08. Oct, 2009

Thanks Rosa!
Jamie- Yes. I’ve been practicing alot. Still a long ways to go but I sure notice the difference from when I fist started. Yikes!
Cynthia

12. Oct, 2009

As usual, the rice pudding is outstanding.

Before I read your comments about Lebanon, I wanted to visit but after reading, I am determined to get there somehow, sometime….
M. A. Salha

20. Oct, 2009

This looks delicious. You have an awesome blog
Peter

22. Oct, 2009

Fabulous pics of Beirut, how many times has it been rebuilt now?

Rice pudding is a standard in Greek cuisine and we cherish the mastic from the island of Chios. The use in rice pudding is one I’ve tasted and I love it!
Bethany

22. Oct, 2009

Hi Peter,

Thanks for stopping by! I’m glad you like the pictures

If believe Beirut has been rebuilt about 7 times.

Agreed. mastic in rice pudding just takes it to a different world!
Mimi Bechara

28. Jan, 2010

Hi Beth,
Today I was surprised to find your blog, I too remember Riz be Haleeb, from my childhood, my mum used to make it all the time, but she used to use a powdered rice.
I now make this recipe but I use semolina, and my kids and husband love it , they say it tastes like the mastic ice cream I grew up with. I still have my grandmother’s time consuming recipe. lol

Love your blog
Mimi
Amirah

01. Feb, 2010

Thanks for this.
Now I know the secret to the perfect rice pudding and will surprise my whole family with it. I’ve always wondered why I could never get that beautiful gelatinous texture…it was just mastika all along!