- 400 g akawi cheese
- 1.25 cups Egyptian rice
- 3 cups Water
- 1 cup Sugar
- 1 cup Rose water
- For the cream:
- 1 tin NESTLÉ Sweetened Condensed Milk
- 3 cups Water
- 3 cup corn flour
- 2 tablespoons Rose water
Halawet El-Riz
INGREDIENTS
Halawet El-Riz with
Halawet El-Riz with 
- 400 g akawi cheese
- 1.25 cups Egyptian rice
- 3 cups Water
- 1 cup Sugar
- 1 cup Rose water
- For the cream:
- 1 tin NESTLÉ Sweetened Condensed Milk
- 3 cups Water
- 3 cup corn flour
- 2 tablespoons Rose water
NUTRITIONAL INFORMATION
Halawet El-Riz with
Halawet El-Riz with
- Energy 259 (Kcal)
- Protein 7.5 (g)
HOW TO PREPARE
Halawet El-Riz with
Halawet El-Riz with
1
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.
2
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.
3
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.
4
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.
5
Put the cheese mixture in individual cups or a large plate. Serve cold with the cream on top.
REVIEWS
Halawet El-Riz with
