Lebanese Rice Pudding (Roz bil Haleeb) - Gluten-Free
A creamy and aromatic Lebanese rice pudding made with coconut milk and naturally gluten-free short-grain rice. A comforting and allergen-conscious dessert snack.
Ingredients
- 1/2 cup Short-Grain Rice
- 4 cups Coconut Milk
- 1/2 cup Sugar
- 1 tbsp Rose Water
- 1 tbsp Orange Blossom Water
- For garnish Ground Cinnamon
- For garnish Chopped Pistachios
Instructions
- 1Rinse the short-grain rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice and coconut milk.
- 3Bring the mixture to a simmer over medium heat, then reduce the heat to low.
- 4Cook, stirring frequently, for about 35-40 minutes, or until the rice is very soft and the mixture has thickened to a creamy consistency.
- 5Stir in the sugar, rose water, and orange blossom water.
- 6Continue to cook for another 5 minutes, stirring constantly.
- 7Remove from heat and let cool slightly.
- 8Pour the rice pudding into individual serving bowls.
- 9Garnish with ground cinnamon and chopped pistachios.
- 10Serve warm or chilled.
Substitutions
Dairy Milk → Coconut Milk
Provides creaminess and dairy-free base.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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