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Roz bi-Haleeb Mbattan (Rice, Milk, and Orange Pudding)

A recipe for Roz bi-Haleeb Mbattan (Rice, Milk, and Orange Pudding)! This beautiful Syrian pudding has layers of a creamy, milk-based rice pudding and a light orange topping.
Course Dessert
Cuisine Syrian
Keyword dessert, milk, orange, pudding, rice, Syria, Syrian
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time: 8 hours
Total Time 8 hours 50 minutes
Servings 4 -6 Servings

Ingredients

For the Rice and Milk Layer:

  • 1/3 cup (2 1/2 ounces, 70 grams) short-grain rice preferably Egyptian
  • 1 cup (240 milliliters) water
  • 3 3/4 cups (890 milliliters) milk
  • 1/4 cup (1 3/4 ounces, 50 grams) granulated sugar
  • 1/4 cup (1 ounce, 30 grams) cornstarch
  • 1/4 cup (60 milliliters) cold water

For the Orange Layer:

  • 2 1/2 cups (600 milliliters) orange juice
  • Zest of 1 orange
  • 1/2 cup (3 1/2 ounces, 100 grams) granulated sugar or to taste
  • 1/4 cup (1 ounce, 30 grams) cornstarch
  • 1/4 cup (60 milliliters) cold water
  • Peeled pistachios or almonds to garnish

Instructions

To prepare the rice and milk layer:

  • Wash and drain the rice.
  • Place it in a small pot with 1 cup (240 milliliters) water and bring to a boil over medium heat.
  • Cover the pot, lower the heat, and cook over low heat for 15 minutes. Remove from the heat.
  • Mix the milk with the sugar and pour into a medium pot. Add the rice.
  • Place the pot over high heat, stirring continuously until the mixture comes to a boil. Lower the heat and continue to cook, stirring, for a further 8 minutes.
  • Stir the cornstarch into 1/4 cup (60 milliliters) cold water and pour gradually into the simmering milk. Stir continuously until it returns to a boil and thickens.
  • Simmer for a few seconds, then pour into small glass serving dishes or into one large glass bowl. Cool and refrigerae for a few hours.

To prepare orange layer and serve:

  • Place the orange juice, zest, and sugar in a pot over medium heat and bring to a boil.
  • Simmer for a few seconds then pour through a fine mesh strainer to remove the zest. Return the juice to the pot.
  • Stir the cornstarch into 1/4 cup (60 milliliters) water, then stir the mixture into the orange juice in the pot.
  • Plaec the pot over medium heat and stir continuously until the mixture comes to a boil and thickens. Simmer for a few seconds.
  • Remove from the heat and cool slightly. Pour slowly over the milk layer. Cool, then refrigerate.
  • Serve cold, decorated with pistachios or almonds.