Halawet El Riz – Rice and Cheese Cream – A decadent layered dessert made with rice, cheese and sweet clotted cream infused with blossom and rose water will leave you speechless!
A cousin to the well known Middle Eastern Dessert, Halawet El Jibn but different at the same time!
Also known as and spelled as Halawet El Rez or Halawet El roz. Roz or riz means rice in arabic. The rice is cooked well with water so that it can become very soft to blend in with the melted cheese, sugar and all the flavors including the sweet cream also known as ahsta.
This is a great dessert to make for any occasion! So rich in texture and perfectly sweetened, it is really a unique dessert that many are raving about on my instagram page!
Happy to have it available on the internet to share with the world. I would love to hear your feedback on this recipe or any of my recipes that you try on the bottom of the page 🙂
What Is Ashta Made Of?
This sweet cream is super easy to make! It will take you five minutest tops and you have it ready.
It firms up once you refrigerate it, just be sure to let it cool for 20 minutes prior to refrigerating it.
- ricotta cheese
- whole milk or heavy cream
- corn starch
- rose water
- blossom water
- cup sugar
Ingredients needed to make Halawet El Riz
- short grain rice
- Fresh Belgioioso Cheese or 16 oz block of mozzarella cheese
- blossom water known as ‘mazaher‘
- rose water mawarid
- cane sugar or xylitol or white sugar
What are the steps to making Halawet el Riz -Rice and Cheese Cream?
- First we need to remove the sodium from the cheese by soaking the block of mozzarella cheese in water
- Cover rice with 6 cups of water and allow simmer for 30 minutes
- Drain any remaining water from the rice. Blend the rice using an immersion blender until rice becomes creamy
- Add the drained cheese and sugar into the pot of rice. Place on medium heat and stir consistently until all ingredients are well combined and content is stretchy
- Add in the rosewater and blossom water and continue mixing to combine on medium heat
- Pour the cheese filling into a 9×13 pyrex, spread using a spatula. Allow the rice and cheese mixture to cool.
- Spread the ashta (sweet cream) layer on top.
So, here is what the rose and blossom water bottle looks like! Click here Ofcourse there are different brands and they all will work the same.
You can find them at local middle eastern stores or at some international stores. This is a way to purchase them if you cannot find them near you.
All about Halawet El riz
- What kind of cheese can I use that will not require soaking in water?
If using Belgioioso cheese, there is no need to soak in water.
- Should Halawet El Riz be eaten cold or warm?
This is a personal preference since I love scooping out a warm spoon of this delicious dessert. It is usually enjoyed chilled but please do try it warm as well 😉
- How long does Halawet El Riz store in the fridge for?
It can last in the fridge for about 2-3 days. Best to taste test and see.
- Does Halawet El Riz need fragrant simple syrup?
Not necessarily! You can sweeten the rice and cheese mixture and the ashta layer that goes on top so that you don’t need to at atir, which is also known as simple syrup. Honey also tastes so good drizzled on top.
Halawet El Riz – Rice and Cheese Cream
- To remove the sodium, soak the cheese in water for 1-3 hours or over night, renewing the water a few times- if using Belgioioso cheese, there is no need to soak!
- In a pot add washed short or medium grain rice. Cover with 6 cups of water. Bring water to a boil for about 4 minutes then simmer for 30 minutes covered stirring occasionally until all the water has been soaked by the rice.
- After 30 minutes if needed if the rice hans’t fully soaked all the water, cover it and leave it or another 10-20 minutes.
- Now, using an immersion blender blemd the rice until it is a creamy consistency.
- Add the drained cheese and sugar into the pot of creamed rice. Place on medium heat and begin to stir consistently until all ingredients are well combined and content is stretchy.
- Add in the rosewater and blossom water and continue mixing to combine on medium heat.
- Now, pour the warm cheese filling into a 9×13 pyrex. Allow it to cool.
- Place it in the fridge for 4 hours or over night. Enjoy as is or for added sweetness, drizzle honey or simple syrup.