Levantine cuisine · Desserts & Sweets

Halawet el Riz

Rolls of thick rice pudding filled with ashta, rolled in syrup and sprinkled with pistachios.

Ingredients · for 6 servings

• 200 g pudding rice
• 1.2 l whole milk
• 120 g sugar
• 40 g cornstarch
• 150 ml cream
• 300 g sugar for the syrup
• 200 ml water
• 1 tbsp lemon juice
• 2 tbsp orange blossom water
• 100 g pistachios

Instructions

1. Cook the 300 g sugar with the water and lemon juice for 8 min. into a syrup, stir in 1 tbsp orange blossom water and chill.
2. For the ashta, warm 400 ml of the milk with the cream, dissolve the cornstarch in 100 ml cold milk, stir it in and cook for 6–8 min. into a very thick cream; season with the remaining orange blossom water and chill.
3. Cook the pudding rice with the remaining milk and the 120 g sugar over low heat for 30–35 min., stirring frequently, until the grains completely break down and the mixture clings heavily to the spoon.
4. Beat the hot rice mixture with an immersion blender or spoon into a smooth, sticky paste and spread it 5 mm thin on a surface brushed with syrup; let cool slightly until pliable.
5. Cut the sheet into rectangles of about 8 × 10 cm, place 1 tsp cold ashta on the narrow edge of each and roll up firmly into small rolls.
6. Place the rolls on a platter, pour the remaining cold syrup over them, sprinkle thickly with chopped pistachios and serve well chilled.