Rice halva — a very delicious dessert. It’s easy to make if you follow the steps below.

1 cup Egyptian rice

1 cup sugar (or to taste)

500 g mozzarella cheese

2 tbsp rose water

2 tbsp orange blossom water

A pinch of mastic ground with 1 tbsp sugar

Crushed pistachios for garnish

Lemon blossom (zahr el-laymoun) for garnish

Syrup (qatir) to serve on the side

Soak the rice for 30 minutes, then drain well.
Cover with water in a pot and cook the rice until tender.
When fully cooked, let it cool slightly then blend in a food processor until it becomes a smooth, sticky mixture.
Return the mixture to the pot and cook over low–medium heat, adding the sugar and stirring until dissolved.
When the sugar melts, add the grated cheese and stir until melted.
Finally add the ground mastic, orange blossom and rose water, stir and remove the rice halva from the heat immediately.
Brush the serving plate with a little syrup before pouring the halva onto it — this prevents it sticking to the dish.
Garnish with pistachios and lemon blossom and let it cool to room temperature before refrigerating and serving.
Serve syrup on the side if desired.

Rice halva recipe and method from a friend and cook on Sho Tabkhin Al-Youm:

Click Nancy’s name to visit her page on our site and see all her delicious recipes.

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Rice Halva (Halawat al-Ruzz)

Prep checklist