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Halawit Elroz- Rice and Cheese Dessert

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
5 from 9 votes
Prep Time 15 mins
Cook Time 30 mins
Course Dessert, middle eatern dessert
Cuisine Middleeastern


  • 1 ½ cups short grain rice
  • 2 16 oz Fresh Belgioioso Cheese or 16 oz block of mozzarella cheese
  • 6 cups water
  • 2 tablespoons blossom water mazaher
  • cup rose water mawarid
  • 2 ½ cups cane sugar or xylitol or white sugar


  • 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 and the water hasn't soaked in, cover it and leave it or another 10-20 minutes. 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 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
  • Pour the cheese filling into a 9x13 pyrex. Allow it to cool. Top is with a layer of ashta (sweet cream).  Garnish with ground pistachio.
  • Place it in the fridge for 4 hours or over night. Enjoy as is or for added sweetness, drizzle honey or simple syrup.



If there is extra cheese filling, add it to another baking dish!  Enjoy warm or refrigerate for 2-4 hours to enjoy it chilled!  It is delicious both ways in my opinion.
Keyword halawet el jibn, halawet el rez, halawet el riz, halawet el roz, middle eastern desserts, no bake dessert, sweet cream
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