Rice pudding is a comfort food in so many cultures – growing up in the north of England it was a staple – typically served at school dinners warm with a dollop of jam atop it. Riz Bi Haleeb is typically served cold, but this version can be served warm if you desire. As with most desserts from the Middle East, it is typically finished with a floral water (orange blossom is traditional), but you can omit if it doesn’t suit you.<\/p>\n\n\n\n
The pudding can be made parve or vegan by simply substituting with non-dairy milk – the pictured rice pudding above was made with unsweetened almond milk. The addition of cornstarch helps to thicken the pudding when non-dairy or lower fat milks are used. I highly recommend using short grain white rice to give the best texture for the dish, and as rice cooking times vary depending on the grain. <\/p>\n\n\n\n