Halawet el rez (sweetened rice)

This dessert originated from Fatimah Omran's home city of Tripoli, Lebanon. It’s a combination of rice and cheese with a texture similar to Japanese mochi.

Halawet el rez (sweetened rice). Credit: Fatimah Omran

• serves

  12-18

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 1½ cups medium grain white rice, rinsed
• 2½ cups caster sugar
• 1 tsp rosewater
• 500 g sweet cheese, shredded

Toppings

• Ashta (clotted cream)
• Crushed pistachios
• Edible rose petals

Chilling time: 4 hours

Instructions

1. Place washed rice in a large non-stick pot and cover generously with water (6 cups / 1.5L).
2. Bring to boiling point then reduce heat to lowest setting. Cover and simmer, stirring occasionally, for about an hour until rice is fully cooked. Rice has to be very soft and no grainy texture should be felt when squeezing with your fingers. If water evaporates before the rice is cooked, add half cup of boiling water at a time until the rice is mushy. You shouldn't exceed more than 1 cup extra water.
3. After about an hour, the water should be mostly evaporated. Add the sugar and stir for a few minutes until combined and sugar has dissolved.
4. Using a stick blender, mash the rice until smooth. Keep the heat on the lowest setting while you are mixing. Make sure most of the rice has been well blended and there are no lumps.
5. Allow to simmer for a few minutes while stirring. Add the rose water while stirring so it blends in well in the rice mixture.
6. Allow to simmer for another 5-10 minutes, stirring continuously. The aim is to really dry the rice out and not be wet.
7. Switch off heat and, while the rice is really hot, add the shredded cheese in several batches. Keep mixing so it melts evenly.
8. Pour immediately into a large serving tray. Cover with cling wrap and place in the fridge for 4 hours until chilled.
9. Serve cold with ashta (clotted cream), crushed pistachio and edible rose petals.

Note

Sweet cheese can be found at an Arab grocery store or Lebanese sweet shops. It is sold in 500 g blocks. You can substitute with fresh mozzarella balls from your local supermarket.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.