Riz Bel Halib

(Rice Pudding)

Topped with ganache, serving 5 people. This version uses evaporated milk, cream, and whipping spray for a rich and indulgent flavor.

For the Riz Bel Halib:

• Short-grain rice: 100 g (about 1/2 cup)

• Water: 500 ml (to cook the rice)

• Rainbow Evaporated Milk: 250 ml

•Debic Vegetop Mulitpurpose Cream: 200 ml

•Sugar: 100 g (adjust to taste)

•2 tbsp (mixed with 3 tbsp of cold water to make a slurry)

•Orange blossom water: 1 tbsp (optional, for flavor)

For the Ganache:

• Dark or milk chocolate: 150 g (chopped)

• Heavy cream: 100 ml

1. Prepare the Riz Bel Halib:

Wash the rice thoroughly and drain.
In a saucepan, bring the water to a boil. Add the rice and cook on low heat until it’s fully cooked and the water is absorbed (about 15-20 minutes).
Add the evaporated milk, heavy cream, and sugar to the cooked rice. Stir well and simmer over low heat.
Gradually add the cornstarch slurry to thicken the mixture, stirring constantly to avoid lumps.
Once thick and creamy, remove from heat and stir in the orange blossom water (if using). Divide the pudding into serving glasses or bowls and let cool slightly.

2. Prepare the Ganache:

Heat the heavy cream in a small saucepan until it begins to simmer (do not boil).
Remove from heat and pour it over the chopped chocolate in a bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.

3. Assemble and Garnish:

Once the rice pudding has cooled slightly, pour a layer of ganache over each serving.
Chill the bowls in the refrigerator for at least 30 minutes to set the ganache.
Before serving, top with whipping spray cream, chopped pistachios, and edible rose petals (if desired)