Name: Roz bil Hlib (الروز بالحليب)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 small bowls
Cuisine: Moroccan
Ingredients: 120g short-grain or medium-grain white rice; 500ml water; 1 pinch fine sea salt; 1 liter whole milk; 80g sugar, or to taste; 1 small piece meska horra (mastic gum), pounded with 1 tsp sugar, optional; 1 tbsp orange-blossom water, added off the heat; 1 tsp unsalted butter, optional; Ground cinnamon, for serving; 2 tbsp toasted sliced almonds, optional, for serving

Question 1

What kind of rice should I use for roz bil hlib?

Accepted Answer

Use 120g short-grain or medium-grain white rice for roz bil hlib. Shorter rice grains release starch into the milk, which gives Moroccan rice pudding its soft, creamy texture. Long-grain rice stays separate and will not thicken the pudding the same way.

Question 2

When should I add orange-blossom water to Moroccan rice pudding?

Accepted Answer

Add 1 tablespoon orange-blossom water after taking Moroccan rice pudding off the heat. Orange-blossom water keeps its clean floral aroma when stirred into warm pudding, not boiling milk. Adding it off the heat prevents bitterness and keeps roz bil hlib soft and fragrant.

Question 3

Why do you cook the rice in water before adding milk?

Accepted Answer

Cook the rice with 500ml water and a pinch of fine sea salt for about 12 minutes before adding milk. The rice grains begin to open, and the starchy cooking water stays in the saucepan to help thicken the milk into a loose cream.

Question 4

What can I use instead of meska horra in roz bil hlib?

Accepted Answer

You can omit meska horra from roz bil hlib without changing the cooking method. The Moroccan rice pudding will still be scented with orange-blossom water. If using meska horra, pound one small piece with 1 teaspoon sugar so it disperses evenly instead of clumping.

Question 5

How do I know when Moroccan rice pudding is thick enough?

Accepted Answer

Moroccan rice pudding is thick enough when the rice is tender all the way through and the milk coats a spoon but still flows. Stop cooking before the pudding looks stiff, because roz bil hlib thickens as it cools and should sit softly in the spoon.

Question 6

Can I make roz bil hlib ahead of time?

Accepted Answer

Yes, make roz bil hlib up to 2 days ahead and keep it covered in the refrigerator. Add ground cinnamon and toasted sliced almonds just before serving. For a softer chilled texture, stir a spoonful of cold milk into each bowl before garnishing.

Culinary Explorer

Roz bil Hlib (الروز بالحليب)

Ingredients

short-grain or medium-grain white rice

water

fine sea salt

Where cooking meets culture.

Ingredient	Quantity
short-grain or medium-grain white rice	120g
water	500ml
fine sea salt	1 pinch