Lebanese Rice Pudding Dessert Recipe: Cardamom-Infused Creamy Tradition

This Lebanese rice pudding captures the essence of traditional creamy comfort in every bite. The warm aroma of cardamom and orange blossom water transforms simple ingredients into a dessert that feels like home.

Slow-cooked to perfection, the rice dissolves into a velvety texture that’s rich yet light. The secret lies in patient simmering and the right balance of spices, creating a dish that’s both nostalgic and deeply satisfying.

Ingredients for Lebanese Rice Pudding Dessert

Transform simple pantry staples into this velvety, aromatic dessert with ease.

The rice is critical—Arborio or sushi rice releases the right amount of starch for that signature creamy texture. Middle Eastern markets are your best bet for orange blossom water (look for Cortas or Al Wadi brands). Cardamom loses potency quickly, so buy whole pods and grind as needed. Full-fat milk is non-negotiable here; the fat content is what creates that luxurious mouthfeel.

No orange blossom water? Substitute with an additional tablespoon of rose water (but don’t exceed 3 total or it’ll taste soapy). For a lighter version, swap half the milk for evaporated milk—still creamy but less rich. The pistachios can be swapped for slivered almonds or walnuts. If you’re out of cardamom, a pinch of ground allspice offers a similar warmth, though less floral.

This pudding thickens as it cools. Serve warm or chilled—both are traditional. Stores in the fridge for 5 days (the flavors deepen over time). Freezes beautifully for up to 3 months—portion into ramekins before freezing for easy serving.

Step-by-Step Instructions for Lebanese Rice Pudding

Master the technique for achieving the signature creamy texture that defines this traditional dessert.

Step 1: Toast the Rice and Infuse Flavors

In a heavy-bottomed saucepan, melt 2 tbsp unsalted butter over medium heat. Add 0.75 cup short-grain white rice and toast for 2-3 minutes, stirring constantly, until the grains become slightly translucent and emit a nutty aroma.

This toasting step enhances the rice’s natural sweetness and prevents a starchy aftertaste. Stir in 1 tsp ground cardamom, allowing its warm, citrusy notes to bloom in the butter for 30 seconds before adding liquids.

Step 2: Simmer Rice in Milk Until Tender

Slowly pour in 4 cups whole milk, stirring constantly to prevent the rice from clumping. Increase heat to medium-high until the mixture just begins to simmer, then reduce to low heat for gentle cooking.

Maintain a bare simmer for 30-35 minutes, stirring every 5 minutes to prevent sticking. The rice is ready when it’s completely tender and the mixture has thickened enough to coat the back of a spoon with a slight sheen.

Step 3: Sweeten and Infuse with Floral Waters

Add 0.5 cup granulated sugar and stir until fully dissolved. Remove from heat and immediately stir in 2 tbsp orange blossom water, 1 tbsp rose water, and 1 tsp vanilla extract. These delicate floral essences will intensify as the pudding cools.

Let the mixture stand off heat for 5 minutes to allow the flavors to meld. The pudding should now have a pudding-like consistency that thickens further as it cools. For extra richness, stir in 0.5 cup heavy cream at this stage.

Step 4: Cool and Develop Final Texture

Transfer the pudding to a shallow serving dish or individual bowls. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled and firm enough to hold a spoon upright.

The cooling process is crucial for developing the signature velvety texture. As it chills, the rice grains will continue to absorb liquid, creating that luxurious mouthfeel characteristic of authentic Lebanese rice pudding.

Step 5: Garnish and Serve with Tradition

Just before serving, sprinkle with 0.25 cup chopped pistachios and dust lightly with 0.5 tsp ground cinnamon. The pistachios add a satisfying crunch and visual appeal, while the cinnamon complements the cardamom’s warmth.

Serve in small portions as this dessert is rich. Each spoonful should offer a balance of creamy rice, aromatic spices, and the haunting floral notes that distinguish this traditional preparation from other rice puddings.

Essential Equipment for Perfect Results

Heavy Saucepan

I always use a heavy-bottomed saucepan like my All-Clad 3-quart for even heat distribution. Thin pots risk scorching the milk, especially during the 30-35 minute simmer. The weight helps maintain steady low heat for that perfect creamy texture. 💛

Wooden Spoon

A wooden spoon is essential for stirring without scratching your cookware. I prefer one with a flat edge to scrape the bottom effectively during the frequent stirring required. It also won’t conduct heat like metal, keeping your hands comfortable.

Fine Mesh Strainer

While not always needed, I keep a fine mesh strainer handy to strain the milk if I notice any lumps forming. This is particularly useful when using whole milk that might have separated slightly. A quick straining ensures silky smooth results.

Plastic Wrap

To prevent a skin from forming during chilling, plastic wrap pressed directly onto the surface is non-negotiable. I use Glad Press’n Seal for its superior cling. This simple step maintains the pudding’s velvety consistency as it cools.

Ramekins for Serving

For individual portions, I love serving in 4-ounce ramekins. The small size is perfect for this rich dessert, and they look elegant when garnished with pistachios and cinnamon. Plus, they make storage and reheating easier.

Instant-Read Thermometer

Though not traditional, my ThermoWorks Thermapen helps me monitor milk temperature. I aim to keep it between 180-190°F during simmering to prevent curdling. This extra precision gives me confidence in the results every time. 🌡️

Frequently Asked Questions