Creamy Orange Blossom Rice Pudding with Dried Roses

Creamy Orange Blossom Rice Pudding with Dried Roses

Creamy Orange Blossom Rice Pudding with Dried Roses excerpted from Palestine on a Plate: Memories from My Mother’s Kitchen by Joudie Kalla. Photography by Jacqui Small.

Palestine on a Plate: Memories from My Mother’s Kitchen by Joudie Kalla

Palestinian food is not just found on the streets of the Old City of Jerusalem with the ka’ak (sesame) bread sellers and stalls selling za’atar chicken and mana’eesh (za’atar and sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done.

Palestine on a Plate is a tribute to family, cooking, and home—old recipes created with love that brings people together in appreciation of the beauty of this rich heritage. Immerse yourself in the stories and culture of Palestine through the food in this book.

This is a celebration of real Palestinian food, cooked with the ingredients that Joudie’s mother and grandmother use, and their grandmothers used before them. Experience the wonderful flavours of Palestine through zingy fattet hummus (tangy yoghurt, chickpeas and hummus, served over toasted pita bread and drizzled in buttered pine nuts), satisfyingly spiced makloubeh (an upside down spiced rice dish with lamb neck and fried eggplant), eggplant and zucchini stuffed full with spiced and herbed lamb, and sublimely decadent awameh (honey dumplings) all accompanied by fresh mint tea and white coffee (not actually coffee at all, but a refreshing mix of water, orange blossom water and sugar).

Colourful, stunning photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way to cook and enjoy food.

Palestine on a Plate: Memories from My Mother’s Kitchen is available at Amazon.com, Amazon.co.uk and Indigo.ca.  


Creamy Orange Blossom Rice Pudding with Dried Roses

Ruz Bil Haleeb

Serves 6-8

3 cups (700 ml) whole milk

⅔ cup (150 ml) light cream

¾ cup (3¼ oz/90 g) cornstarch

¾ cup (5½ oz/150 g) sugar

2 cardamom pods, crushed

1 tablespoon vanilla bean paste

¾ cup (5½ oz/150 g) short-grain rice

1½ teaspoons ma’zaher (orange blossom water)

3 tablespoons shelled pistachios, crushed

2-3 tablespoons edible dried rosebud

Put the milk, cream, cornstarch, sugar, cardamom, and vanilla in a saucepan over medium heat. Whisk the mixture continuously until the sugar has dissolved. Add the rice. Continue whisking and the mixture will start to thicken—this should take about 15–18 minutes. If you feel that the mixture is getting too thick and the rice hasn’t cooked enough, just add a little more milk or some water. Add the orange blossom water and remove from the heat.

Divide the mixture into 4–6 serving glasses, discarding the cardamom pods, and chill in the fridge for at least 4 hours to set (although this dish can also be eaten warm, if preferred). To serve, sprinkle with the pistachios and some rosebud petals. Divine!

Recipe reprinted with permission from Interlink Books.

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