Name: Syrian Rice Pudding (Roz bil Haleeb)
Yield: Serves 8
Cuisine: Syrian
Ingredients: ⅔ cup sugar; 3 cups water; 2 tablespoons almonds, chopped, for garnish; 2 tablespoons rose water or orange-flower water, or 1 teaspoon vanilla extract; ¾ cup short-grain rice; pinch of salt; cinnamon for sprinkling; one 3-inch-long strip lemon zest; 4 cups milk; 1 cinnamon stick

Preparation info

Serves
8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

In early times, milk was so rare the Sephardim mixed ground almonds with boiling water to make almond milk as a substitute. Today, everyone has milk, and rice pudding is a beloved family dessert. Roz bil haleeb is served at dairy meals.

Ingredients

4 cups milk
⅔ cup sugar
one 3-inch-

Method

In a large saucepan, combine the milk, sugar, lemon zest, and cinnamon stick. Bring to a boil. Remove from heat and set aside to steep for 30 minutes.

In a medium saucepan, bring the water to a boil, add the salt and rice, reduce heat to a simmer, and cook until the rice has swelled, 10 to 15 minutes. Drain. Add the rice to the milk and simmer slowly, stirring often, until thickened, 30