Halawet El-Riz Recipe

Halawet El-Riz

Arabic desserts

Total Time : Serves 18


Slice the cheese and soak it in water at room temperature for 3 hours to remove the salt. Change the water every 10-15 minutes.

Boil the rice with the 3 cups of water until it is completely cooked. Add the sugar and rose water and blend using electrical blender.

Put the cheese in a bowl and melt it on double boil (bain-marie). Boil the rice mixture again and add the melted cheese to it while on fire, mixing constantly until well combined.

To prepare the cream, mix all the cream ingredients and bring to boil on low heat, and then simmer for 1 minute, stirring constantly. Keep aside to cool down.

Put the cheese mixture in individual cups or a large plate. Serve cold with the cream on top.

Your Grocery List

  • 400 g akawi cheese, Czech
  • 1¼ cups egyptian rice or 250 g
  • 3 cups water
  • 1 cup sugar or 200 g
  • ½ cup rose water
  • For the cream:

  • 1 tin NESTLÉ Sweetened Condensed Milk or 397 g
  • 3 cups water
  • ¾ cup corn flour or 100 g
  • 2 tablespoons rose water


Warm vegetable oil in a large non-stick pan fry, add and fry chicken breasts for 8-10 minutes or until they become cooked. Remove from pan and set aside. Add garlic and chopped onions to the same oil and cook over medium heat for 3-4 minutes or until onions become tender. Add chopped tomatoes,...
To prepare the almond biscuit, whip first the egg whites with the regular sugar and brown sugar for 10 minutes or until stiff. Add the rest of the ingredients into the mixture and mix with a spatula, and then add the NESTLÉ Sweetened Condensed Milk. Use a rectangular metal ring to cook the biscuit;...
Place ground pistachios, crushed biscuits, rose water, and NESTLÉ Sweetened Condensed Milk in a bowl and mix until well combined. Cover and chill for 1 hour. Form the mixture into small balls, roll each ball in the coconut and put in a paper cups and refrigerate then serve.
Heat oil in a saucepan, add onions and cook over medium heat for 3 to 4 minutes. Add water, MAGGI Lentil Soup and bring to boil then simmer for 15 minutes. Stir in lemon juice, and NESTLÉ Carnation Evaporated Milk. Cook for 1 minute then remove from heat. Serve with toasted croutons.
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