From my Plated Heirlooms

Rice pudding

is a very simple dessert that is convenient, as you most likely always have all its ingredients at home. It is fast to prepare, no complicated techniques required, so falls under the category of simple desserts. Almost all asian cuisines have a rice pudding of sort, so there are many recipes for it everywhere. Every area prepares this dessert differently of course. I am sharing with you here the classic Palestinian Ruz Bhaleeb.  Try it, I think you will love it made this way.


Serves: 4-6
  • 1/2 cup white rice (short grain), uncooked
  • 4 cups milk
  • 1 tsp mastic
  • 1/3 cup fine white sugar (caster sugar)

In a large saucepan, heat the milk, sugar & ground mastic.

Bring to a boil, then gradually add the rice, stirring.

Bring back to the boil, reduce heat and simmer, covered for 1hr or until rice is cooked through and liquids are almost absorbed.

Place individual portions in small bowls, cups.. (or you can place all in a large bowl). Top with either cinnamon powder, sultanas, raspberries, pistachios, dried rose petals…etc.

You can serve it warm or cold.

This recipe is from the repertoire of over 280 recipes in my book Plated Heirlooms. The book contains recipes from all sections of the Palestinian cuisine, starting with Mooneh (pantry recipes) to dessert and everything in between. Plated Heirlooms is a documentation of recipes and cuisine rationale as well as the compiled story of the cuisine.

All Plated Heirlooms recipes come with background information and thorough descriptions that in the end tie up with the rest of the book’s narrative to explain to you the formation and makings of Palestinian cuisine.

You can order “Plated Heirlooms” here and we will ship it to you anywhere in the world.


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