Lebanese Breakfast Rice Pudding (Roz bi Haleeb)

Ingredients

• 1/2 cup Short-Grain Rice
• 4 cups Whole Milk
• 1/2 cup Sugar
• 1 tbsp Rose Water
• 1 tsp Orange Blossom Water
• 1/4 cup Pistachios
• 1/2 tsp Cinnamon

Instructions

1. 1Rinse the 1/2 cup Short-Grain Rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1/2 cup Short-Grain Rice and the 4 cups Whole Milk. Place the pot over medium heat (350°F / 175°C). Stir occasionally as the mixture heats up, ensuring the rice doesn't stick to the bottom.
3. 3Once the milk mixture reaches a gentle simmer, reduce the heat to low (200°F / 95°C). Continue to cook, stirring frequently, for 30-40 minutes. The rice should become tender and the pudding should thicken to a creamy consistency, coating the back of a spoon.
4. 4Stir in the 1/2 cup Sugar, 1 tbsp Rose Water, and 1 tsp Orange Blossom Water. Continue to cook over low heat (200°F / 95°C) for another 5 minutes, stirring constantly, until the sugar is fully dissolved and the pudding is smooth.
5. 5Carefully pour the hot pudding into four individual serving bowls.
6. 6Garnish the top of each serving with the 1/4 cup Pistachios and sprinkle with 1/2 tsp Cinnamon.
7. 7Serve the Lebanese Breakfast Rice Pudding warm or allow it to cool completely in the refrigerator before serving cold.

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