Aruz Bel-Halib

January 13th, 2017

 

Aruz Bel-Halib (Rez Bi-Halib) is Syrian rice pudding. It is prepared with Egyptian short grain rice, flavored with mastic and orange blossom water.

Let’s make Aruz Bel-Halib:

1, 2. Put 170 g Egyptian short grain rice in a bowl.

3, 4. Add boiling water to rice.

5, 6, 7. Stir and set aside to soak for 15 minutes.

8. After 15 minutes, drain water from rice.

9, 10, 11. Wash and rinse rice in three changes of water.

12. Drain water from rice and set aside.

13, 14, 15, 16. Put 2000 ml full fat milk in a large pot.

13, 14, 15, 16. Turn on heat, and keep over high heat with continuous stirring using a wooden spoon until it starts to boil.

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17, 18, 19, 20. Allow the milk to boil for 5 minutes, then add rice to milk and keep over high heat with continuous stirring until it starts to boil.

21. Reduce heat and cook over medium heat with continuous stirring for 30 minutes or until milk slightly thickened because of starch released from the rice.

22, 23, 24. After 30 minutes, add 170 g sugar to milk mixture and stir to dissolve.

25, 26, 27, 28, 29. Measure 1 gram mastic drops and put them on a plastic paper, then add 1/4 teaspoon powdered sugar to them.

30, 31, 32. Use a pestle and crush mastic drops with powdered sugar between sheets of a plastic paper.

33, 34, 35, 36. Add crushed mastic mixture to the milk, and keep over medium heat for 10 minutes with continuous stirring.

37. Taste the rice. The texture should be tender but not mushy, at this point rice pudding is done. The total time of  making rice pudding from (step 13 to step 37) was 60 minutes.

38, 39, 40. Turn off heat, add 2 tablespoons orange blossom water and stir.

41 to 50. Serve hot rice pudding in small bowls, and set aside at room temperature to cool, then put in the refrigerator uncovered.

51, 52. Skin will be formed on surface after putting in the refrigerator, this is the traditional look of rice pudding.

53. Serve Aruz Bel-Halib cold, and it tastes better if served after two days.


Aruz Bel-Halib

From: Family Recipe / Servings: 8 small bowls (capacity of bowl = 150 ml)
PDF Text Only / Print With Images

170 g Egyptian short grain rice

2000 ml full fat milk

170 g sugar

1 g mastic drops

1/4 tsp powdered sugar

2 tbsp orange blossom water

 

Put 170 g Egyptian short grain rice in a bowl.

Add boiling water to rice.

Stir and set aside to soak for 15 minutes.

After 15 minutes, drain water from rice.

Wash and rinse rice in three changes of water.

Drain water from rice and set aside.

Put 2000 ml full fat milk in a large pot.

Turn on heat, and keep over high heat with continuous stirring using a wooden spoon until it starts to boil.

Allow the milk to boil for 5 minutes, then add rice to milk and keep over high heat with continuous stirring until it starts to boil.

Reduce heat and cook over medium heat with continuous stirring for 30 minutes or until milk slightly thickened because of starch released from the rice.

After 30 minutes, add 170 g sugar to milk mixture and stir to dissolve.

Measure 1 gram mastic drops and put them on a plastic paper, then add 1/4 teaspoon powdered sugar to them.

Use a pestle and crush mastic drops with powdered sugar between sheets of a plastic paper.

Add crushed mastic mixture to the milk, and keep over medium heat for 10 minutes with continuous stirring.

Taste the rice. The texture should be tender but not mushy, at this point rice pudding is done. The total time of making rice pudding from (step 13 to step 37) was 60 minutes.

Turn off heat, add 2 tablespoons orange blossom water and stir.

Serve hot rice pudding in small bowls, and set aside at room temperature to cool, then put in the refrigerator uncovered.

Skin will be formed on surface after putting in the refrigerator, this is the traditional look of rice pudding.

Serve Aruz Bel-Halib cold, and it tastes better if served after two days.

Notes and Tips

Crush the mastic with powdered sugar before start making the rice pudding.

My grandmother adds Geranium Leaves to Aruz Bel-Halib (Rice Pudding) and it gives a very nice flavor, the leaves are removed before serving in bowls, geranium is known in Arabic as (‘Aterah عطرة). In my old post “Mhallabiet Al-Halib“, I used sugar flavored with geranium, but I couldn’t find it now. Here is the photo of the sugar Geranium Sugar.
 

Dimah - http://www.orangeblossomwater.net - PDF Text Only

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2 Responses to “Aruz Bel-Halib”

  1. Mariam says:

    Hi ! I love your blog and recipes . Can you give these measurements in US cups and spoons. If possible ? Also the Bhar halabi one too ?

    • Dimah says:

      Hi Mariam,
      Thanks for following the blog, appreciate it.
      170 g Egyptian short grain rice = 3/4 cup + 1 tablespoon
      2000 ml milk = 8 cups
      170 g sugar = 3/4 cup
      1 g mastic drops = approximately 1/4 teaspoon mastic drops

      Next week, I’ll update the post of Al-Bhar Al-Halabi and will add the measurements in spoons.

      I strongly recommend having a scale, because some recipes require accurate measure of weight like (Ma’amoul) or (Halawet Al-Jeben which I’m testing and want write about it soon).

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