Comments on: Beirut & Riz Bi Haleeb- Rice Pudding with Mastic & Orange Flower Blossom

By: sehaam

sehaam — Fri, 02 Jul 2010 22:54:12 +0000

yummmmmmmmm, i feel like eating it now,
LEBANON IS THE BEST

By: Amirah

Amirah — Mon, 01 Feb 2010 10:20:19 +0000

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!

By: Mimi Bechara

Mimi Bechara — Thu, 28 Jan 2010 13:47:25 +0000

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

By: Bethany

Bethany — Thu, 22 Oct 2009 14:04:38 +0000

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!

By: Peter

Peter — Thu, 22 Oct 2009 11:29:49 +0000

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!

By: M. A. Salha

M. A. Salha — Tue, 20 Oct 2009 23:42:10 +0000

This looks delicious. You have an awesome blog

By: Cynthia

Cynthia — Mon, 12 Oct 2009 18:38:07 +0000

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….

By: Bethany

Bethany — Thu, 08 Oct 2009 15:29:16 +0000

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!