Lebanese Rice Pudding with Mastic
A slow-cooked Lebanese rice pudding perfumed with mastic resin and rose water — served cold, with a surface sprinkled with pistachios and cinnamon.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1/2 cup Short-grain rice (or Egyptian rice)
- 1.5 liters Whole milk
- 1/2 cup Sugar
- 1/4 tsp Mastic crystals
- 2 tbsp Rose water
- 2 tbsp Cornstarch (optional, for thicker texture)
- 2 tbsp Pistachios (finely crushed, for serving)
- 1/4 tsp Ground cinnamon (for serving)
Instructions
- CRITICAL — Prepare the mastic correctly: Freeze the mastic crystals for 15 minutes (they must be cold). Place the frozen crystals in a small mortar with a pinch of sugar (the sugar prevents clumping). Grind to a fine powder. Any warmth will cause mastic to stick and clump — this step must be done cold.
- Rinse the rice in cold water until the water runs clear. Soak for 20 minutes, then drain.
- Bring the milk to a gentle simmer in a large, heavy-bottomed pot over medium-low heat. Stir frequently to prevent a skin forming.
- Add the drained rice to the simmering milk. Stir to combine.
- Cook over low heat, stirring every 3-4 minutes, for 40-45 minutes until the rice is completely tender and the mixture has thickened to a creamy porridge consistency. This cannot be rushed — low heat only.
- Add the sugar and stir until dissolved.
- If using cornstarch for a firmer set: dissolve in 3 tablespoons of cold milk and stir into the pudding. Cook for 5 more minutes.
- Remove from heat. Add the ground mastic powder and rose water. Stir thoroughly. The mastic aroma will bloom immediately.
- Pour into individual bowls or a large serving dish.
- Allow to cool to room temperature, then refrigerate for at least 3 hours until fully cold and set.
- Serve cold, topped with crushed pistachios and a dusting of cinnamon.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Lebanese Rice Pudding with Mastic?
A slow-cooked Lebanese rice pudding perfumed with mastic resin and rose water — served cold, with a surface sprinkled with pistachios and cinnamon.
Where is Lebanese Rice Pudding with Mastic from?
Lebanese Rice Pudding with Mastic comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Lebanese Rice Pudding with Mastic vegetarian?
As written, Lebanese Rice Pudding with Mastic contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of mastic crystals in Lebanese Rice Pudding with Mastic?
The mastic crystals called for here is part of the traditional recipe and gives Lebanese Rice Pudding with Mastic its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Lebanese Rice Pudding with Mastic?
In a Lebanese desserts spread, Lebanese Rice Pudding with Mastic is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Lebanese Rice Pudding with Mastic ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.