Rice pudding, known as Riz Bi Haleeb in the Middle East, is a creamy, comforting dessert made with rice, milk, and sugar. What makes my family’s recipe special is the addition of fresh lemon leaves, which gently infuse the pudding with a beautiful citrus aroma.

Growing up in Jordan, this was one of those simple homemade desserts that brought warmth and happiness to our table. I’m excited to share this family tradition with you at Sahtain Kitchen.

Middle Eastern Rice Pudding with Fresh Lemon Leaves (Riz Bi Haleeb)

A creamy, comforting Middle Eastern rice pudding made with tender rice, milk, and sugar, delicately infused with fresh lemon leaves for a beautiful citrus aroma. This traditional Jordanian family dessert is best enjoyed chilled.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: jordanian, Middle Eastern

Calories: 250

Ingredients Equipment Instructions Notes

Ingredients

  

• 1 cup Uncooked rice
• 2 cups Water
• 1 liter Whole milk (warmed)
• ½ cup Cold milk
• 2 tablespoons Cornstarch
• ½ cup Granulated sugar
• 2–3 Fresh lemon leaves (Washed, untreated, and food-safe)
• Ground mastic (mistika) (A tiny pinch (optional))
• Rose water (A few drops (optional))

Equipment

• Medium saucepan.

Method

 

1. Partially Cook the Rice
2. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over medium-high heat.
3. Reduce the heat to low and simmer for approximately 15 minutes, or until the rice is about 70% cooked. The grains should be partially tender but still slightly firm in the center.
4. Prepare the Cornstarch Mixture
5. In a small bowl, whisk together the cornstarch and ½ cup of cold milk until completely dissolved and smooth. Set aside.
6. Add the Milk and Sugar
7. Gradually pour the warm milk into the partially cooked rice, stirring gently.
8. Add the sugar and stir until dissolved.
9. Pour in the cornstarch mixture, stirring continuously to distribute it evenly and prevent lumps.
10. Infuse with Lemon Leaves
11. Add the fresh lemon leaves to the saucepan.
12. Continue cooking over low heat, stirring frequently, until the rice is fully tender and the pudding becomes thick, smooth, and creamy.
13. If desired, add a tiny pinch of ground mastic or a few drops of rose water for an additional layer of flavor.

Chill and Serve

1. Remove the saucepan from the heat and discard the cooked lemon leaves.
2. Spoon the rice pudding into individual dessert cups or a decorative serving bowl.
3. Allow the pudding to cool slightly, then garnish with fresh lemon leaves.
4. Refrigerate for at least 2 hours, or until thoroughly chilled. Serve cold, garnished with fresh lemon leaves.”

Notes

Chef’s Tips

• Fresh Lemon Leaves: This is how my family traditionally prepares rice pudding. Fresh lemon leaves give the pudding a delicate, natural citrus aroma. Always use untreated, food-safe leaves.
• Creamy Texture: Stir frequently while cooking to prevent the rice from sticking to the bottom of the saucepan.
• Perfect Consistency: The pudding will continue to thicken as it cools, so avoid overcooking.
• Optional Flavorings: Add a tiny pinch of ground mastic or a few drops of rose water for extra Middle Eastern flavor.
• Serving: Refrigerate for at least 2 hours before serving. Enjoy chilled.

Storage

Allow the pudding to cool, then cover and refrigerate promptly. Store in the refrigerator for up to 3–4 days. Do not leave cooked rice pudding at room temperature for more than 2 hours.