Riz bi halib or Talia’s favorite rice pudding with semolina.
A dessert that feels like a hug, that remind me of my childhood and that is super easy to make with few ingredients. The toppings, although optional, add freshness and cut through the milkiness while the pistachios add crunch. Wish you all peace and safety
Riz bi Halib
Prep time:
Cook time:
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- Ingredients
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BY YASMINE IDRISS
A dessert that feels like a hug, that remind me of my childhood and that is super easy to make with few ingredients. The toppings, although optional, add freshness and cut through the milkiness while the pistachios add crunch
Ingredients
- 1L full fat milk
- 1/3 cup small or round rice (Arborio if available)
- 1/3 semolina
- 1/3 cup caster sugar
- A pinch of crushed mastic
- 1 tbsp orange blossom
- 1/2 tsp vanilla
- 200 ml cream (optional)
Method
- 1)
Berries to serve, optional
- 2)
Raw pistachios, chopped to decorate, optional
- 3)
Rinse the rice well under running water, place with semolina with the milk in a large heavy-based saucepan.
- 4)
Bring to a simmer, stirring constantly with a wooden spoon.
- 5)
Add the vanilla and the mastic then simmer on medium-low heat for about 20-30min, until rice is cooked and milk has thickened, stirring constantly. If it needs longer, just keep stirring on low heat.
- 6)
Add the sugar and simmer for another 10min, stirring constantly, until it has dissolved. Add the cream, bring to a simmer and take off the fire. Add the orange blossom.
- 7)
Cool before chilling, covered, in the fridge.
- 8)
Decorate with chopped pistachio and fresh berries.