Name: Lebanese Rice Pudding
Prep time: 10 min
Cook time: PT-488589H35M17S
Total time: 2 h 45 min
Cuisine: Middle Eastern
Ingredients: 1/2 cup white rice; 4 cups milk; 1/2 cup sugar; 1 tsp rosewater; 1 tsp orange blossom water; 2 tbsp cornstarch (optional, for thickening); A pinch of salt; 1/4 cup crushed pistachios (for garnish)

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This light and fragrant Lebanese Rice Pudding is a delicately sweet dessert that brings together the floral notes of rosewater and orange blossom water with the crunch of pistachios. It’s a comforting dish with creamy texture, subtle flavor, and a beautiful finish—perfect as a make-ahead dessert or a cool treat on warm days.

Lebanese Rice Pudding

Why You’ll Love This Recipe

I love how this pudding feels luxurious while being incredibly easy to make. The floral aroma from rosewater and orange blossom water adds a unique Middle Eastern flair, and the pistachios on top give just the right crunch. Whether I’m preparing a special dinner or just treating myself mid-week, this dessert always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White rice
Milk
Sugar
Rosewater
Orange blossom water
Crushed pistachios
Cornstarch (optional, for thickening)
A pinch of salt

Directions

I start by rinsing the rice to remove excess starch, then cook it in water until it’s soft.
Once the rice is tender, I add milk and sugar and let the mixture simmer, stirring often so it doesn’t stick.
After about 15–20 minutes, when the mixture thickens slightly, I stir in the rosewater and orange blossom water.
If I want a thicker texture, I dissolve a bit of cornstarch in water and add it now, cooking a few minutes more.
I pour the pudding into serving bowls and let it cool slightly before chilling it in the fridge.
Right before serving, I sprinkle crushed pistachios on top for that extra touch of flavor and texture.

Servings and timing

This recipe makes about 4 servings. It takes roughly 10 minutes of prep time and about 30–35 minutes of cooking time. I recommend chilling it for at least 2 hours before serving.

Variations

I sometimes use coconut milk instead of regular milk for a dairy-free version with extra richness.
For added texture, I mix in shredded coconut or raisins before chilling.
If I’m out of rosewater or orange blossom water, I stick with vanilla extract for a simpler version.

storage/reheating

I store leftover rice pudding in an airtight container in the fridge for up to 4 days. It thickens as it chills, so I stir in a splash of milk before serving if needed. I usually enjoy it cold, but I’ve also gently reheated it on the stove over low heat for a warm version.

FAQs

How do I prevent the rice pudding from sticking to the pot?

I make sure to stir frequently, especially after adding the milk, and use a heavy-bottomed saucepan to avoid burning.

Can I use leftover cooked rice?

Yes, I sometimes use leftover plain white rice—just skip the initial water-cooking step and go straight to simmering it with milk and sugar.

Is this pudding gluten-free?

Yes, this pudding is naturally gluten-free, especially if I use cornstarch for thickening.

Can I freeze Lebanese rice pudding?

I don’t recommend freezing it, as the texture tends to change and become grainy after thawing.

Can I make this vegan?

Absolutely. I substitute plant-based milk like almond or oat milk and skip the optional thickener or use arrowroot powder instead.

Conclusion

This Lebanese Rice Pudding is one of those simple yet elegant desserts I keep returning to. Its creamy base, fragrant floral notes, and crunchy pistachios make it stand out on any dessert table. Whether I’m serving guests or just indulging in a solo treat, it never disappoints.