Ruz b’halib Rice Pudding

Place the rice in a saucepan with 2 cups of water, bring to a boil, reduce heat, and cook on low uncovered for approximately 30 minutes.

Stir in the milk and sugar. Scrape out the vanilla pod and add it to the rice mixture along with the pod. Cook uncovered on very low heat for approximately 30 minutes or until rice is cooked through stirring regularly.

Turn off the heat and stand for 5 minutes before folding in the whipped cream.

Serve in a large bowl or individual serving dishes. Refrigerate for 3-4 hours.
Layer with whipped cream and strawberries before serving

A FEW THINGS YOU'LL WANT TO KNOW

Can I use a different type of rice?
Short-grain rice gives the classic creamy texture, but jasmine rice works well too and adds a lovely floral flavour to the pudding. Basmati rice isn't the right choice for this recipe, as it won't give you the same creamy result.

Can I make this dairy-free?
Yes — swap the milk and cream for oat milk or coconut milk, as their higher fat content makes them a great dairy-free alternative.

Why is my rice pudding too thick or too thin?
Cooking times can vary between rice brands, so taste the rice once the water has been absorbed. If it needs more time, add a splash more water and keep cooking.

What's the trick to that creamy consistency?
Stir regularly throughout cooking — that's what gives ruz b'halib its signature creamy texture.

Can I serve it warm?
Ruz b'halib can be served warm, but keep in mind it will be runny and soft, and taste sweeter than it does once chilled. For the classic set, creamy texture, refrigerate it and serve chilled, topped with whipped cream and fresh strawberries.