Rice Pudding: Riz bi Haleeb & Lebanese Dessert Traditions
The first spoonful is cool and creamy, with a whisper of rose water that blooms at the back of your tongue. This is riz bi haleeb -- the simplest, most comforting dessert in the Middle Eastern kitchen, and one that has been passed between generations for centuries.
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What Is Riz bi Haleeb?
The name means 'rice with milk' -- and that simplicity is the whole point.
Riz bi haleeb is the Arabic name for rice pudding, and its translation tells you everything you need to know about the philosophy behind it. Rice. Milk. That is the foundation. Sugar sweetens it. Rose water or orange blossom water perfumes it. A dusting of cinnamon and a scatter of crushed pistachios finish it. There is no pastry to laminate, no dough to stretch, no oven temperature to calibrate. This is a dessert built on patience rather than technique -- slow-cooked on the stovetop, stirred steadily, and chilled until the pudding sets into something cool and spoonable and deeply satisfying.
Across Lebanon, Syria, Jordan, and the broader Levant, riz bi haleeb holds the same place in the dessert hierarchy that vanilla ice cream holds in America. It is the default. The thing grandmothers make without a recipe. The dessert that appears on tables after weeknight dinners and holiday feasts alike. Children grow up eating it from small glass bowls, scraping the last traces of cinnamon-dusted cream from the sides. Adults order it at restaurants not because it is exotic or impressive but because it tastes like home -- like the kitchen they grew up in, like the version their mother made, like something that has been exactly the same for as long as they can remember.
The simplicity of riz bi haleeb is deceptive. Because the ingredient list is short, every element carries weight. The milk needs to be whole -- skim or low-fat versions produce a thin, watery pudding that lacks body. The rice needs to be short-grain, the kind that releases enough starch during cooking to thicken the mixture naturally without relying on cornstarch or flour as a crutch. The sugar needs to be moderate, enough to sweeten but not enough to mask the delicate floral notes of the rose water. And the rose water itself needs to be genuine -- distilled from actual rose petals, not synthetic flavoring from a chemical supply company. When all four elements are right, the pudding has a clean, pure flavor that is greater than the sum of its ingredients.
At Taza Shawarma & Falafel in Falls Church, our rice pudding follows this tradition. It is made with whole milk, short-grain rice, rose water, and cinnamon, chilled and served in the style that has been standard across Lebanese kitchens for generations. At $2.95, it is one of the most accessible ways to end a meal with something sweet, cool, and genuinely traditional.
How Rice Pudding Is Made
Short-grain rice, whole milk, sugar, slow heat, and patience. The method has not changed in centuries.
The process begins with rice and water. Short-grain rice -- the same varieties used for risotto or sushi, prized for their high starch content -- is rinsed and then simmered in water until the grains soften and begin to break down. This first stage is about getting the rice tender without adding dairy, which would curdle or scorch at the extended cooking time the rice requires. The water does the heavy lifting of breaking down the grain structure, and the released starch starts to thicken the liquid into something that resembles a thin porridge.
Once the rice is soft, whole milk is added gradually. The pot returns to a gentle simmer -- never a boil, because boiling milk produces a skin on the surface and a scorched flavor at the bottom. The cook stirs continuously, scraping the base of the pot with a wooden spoon or spatula to prevent sticking. The milk and rice combine over the next twenty to thirty minutes, the starch from the rice thickening the milk into a creamy, cohesive pudding. Sugar is stirred in during this stage, dissolving into the warm mixture and sweetening it evenly.
The rose water goes in last, just before the pudding is removed from the heat. This timing is critical. Rose water is a volatile aromatic -- if added too early, the heat drives off the delicate floral compounds and the pudding tastes flat. If added at the very end, the rose water retains its full fragrance, and that fragrance intensifies as the pudding chills. A tablespoon or two is all it takes. The aroma should be present but not aggressive -- you want the rose water to appear at the back of each spoonful like an afterthought, not to announce itself the moment you open the container.
The finished pudding is poured into individual bowls or a single serving dish and refrigerated for at least two hours, though overnight is better. As the pudding cools, the starch continues to set, and the texture firms from a loose cream into something you can cut with a spoon. Just before serving, ground cinnamon is dusted across the surface -- the warm spice against the cool pudding creates a small sensory contrast that makes the first spoonful register as something more than the sum of milk and rice. Crushed pistachios or toasted pine nuts are added for texture and color, their crunch breaking up the smooth uniformity of the pudding beneath.
Cook the Rice
Rinse short-grain rice and simmer in water until the grains are fully softened and beginning to break apart. The starch released during this stage becomes the natural thickener for the pudding.
Add the Milk
Pour in whole milk gradually, stirring continuously over gentle heat. The mixture simmers for 20 to 30 minutes, thickening as the rice starch binds with the milk proteins into a creamy base.
Sweeten & Scent
Stir in sugar until dissolved, then remove from heat and add rose water or orange blossom water. The aromatic goes in last to preserve its volatile floral compounds.
Chill & Garnish
Pour into serving bowls and refrigerate until fully set. Dust with ground cinnamon and top with crushed pistachios or pine nuts just before serving.
Rice Pudding Around the Globe
From Beirut to Istanbul to Cairo to Delhi -- every culture that grows rice has made a pudding from it.
Rice pudding is one of those rare dishes that appeared independently across nearly every rice-growing civilization on Earth. The concept is intuitive: cook rice in milk or cream, sweeten it, and eat it cold or warm. But the specific flavors, textures, and traditions that each culture layered onto this basic formula are what make rice pudding worth studying. The Lebanese version you eat at a restaurant in Falls Church carries the DNA of the Levantine kitchen -- rose water, cinnamon, pistachios. A Turkish version served in a clay ramekin at a restaurant in Istanbul carries a completely different set of flavors and memories. Same grain, same dairy, same principle, different world.
Understanding these variations does more than satisfy culinary curiosity. It helps you order with confidence. When you see riz bi haleeb on a menu, you know to expect something cold, floral, and set. When you see sutlac at a Turkish restaurant, you know it will have a baked golden crust. When you see kheer at an Indian restaurant, you know cardamom and saffron are likely involved. Each name is a promise about what the dish will taste like, and knowing the differences means you are never surprised by what arrives at the table.
| Feature | Lebanese (Riz bi Haleeb) | Turkish (Sutlac) |
|---|---|---|
| Name | Riz bi haleeb (rice with milk) | Sutlac (baked in clay ramekins) |
| Cooking Method | Stovetop only, served chilled | Stovetop, then broiled in oven until golden |
| Texture | Smooth, creamy, spoonable | Firmer set, caramelized crust on top |
| Flavorings | Rose water, orange blossom water, cinnamon | Vanilla, sometimes mastic |
| Toppings | Ground cinnamon, crushed pistachios, pine nuts | Cinnamon, sometimes pomegranate seeds |
| Temperature | Served cold from the refrigerator | Served warm or at room temperature |
| Sweetness | Moderate -- aromatics do much of the work | Moderate to sweet -- sugar is the primary flavor |
Egyptian (Roz bi Laban)
Nuts, Coconut & Vanilla
Egyptian rice pudding -- roz bi laban -- is the street-food version. Sold from carts and small shops across Cairo and Alexandria, it is served in disposable cups and eaten with a small plastic spoon while walking. The Egyptian version tends to be sweeter and thicker than Lebanese riz bi haleeb, sometimes enriched with cream or condensed milk. Vanilla replaces rose water in many Egyptian households, giving the pudding a warmer, more familiar flavor for Western palates. Some versions include shredded coconut or raisins mixed into the base, adding textural variation. During Ramadan, roz bi laban is one of the most popular iftar desserts, served in large communal bowls at family tables across the country.
Indian (Kheer)
Cardamom, Saffron & Almonds
Indian kheer is rice pudding dressed for ceremony. Made with basmati rice, whole milk that has been reduced by a third through slow simmering, sugar, and a spice profile built on cardamom and saffron, kheer is richer and more aromatic than any Mediterranean version. The saffron turns the pudding a pale gold, and the cardamom provides a warm, almost minty undertone that plays against the sweetness. Almonds, cashews, and golden raisins are folded in or scattered on top. Kheer is the default dessert at Indian weddings, temple offerings, and festival celebrations, and it holds a sacred status in Hindu cooking traditions that goes beyond its function as food.
Western (American & European)
Vanilla, Cinnamon & Warmth
Western rice pudding is the comfort-food version, served warm in a bowl with a knob of butter melting on top. American and British rice pudding uses vanilla extract and ground cinnamon as the primary flavors, and the texture is looser and more porridge-like than set Middle Eastern versions. Some Western recipes bake the pudding in the oven like a custard, producing a golden skin on the surface. Raisins are a common addition. Scandinavian traditions serve a cold rice pudding (risalamande) at Christmas with a cherry sauce. Spanish arroz con leche is served warm with a caramelized sugar crust. The Western approach tends to be less aromatic and more sugar-driven than Middle Eastern or South Asian versions.
The Rose Water & Orange Blossom Factor
The two ingredients that separate Middle Eastern rice pudding from every other version on Earth.
Rose water and orange blossom water are the invisible architecture of Middle Eastern desserts. You cannot see them. You cannot point to them on a plate. But they define the flavor of riz bi haleeb as distinctly as vanilla defines the flavor of Western ice cream or as matcha defines the flavor of Japanese confections. Remove the rose water from a bowl of Lebanese rice pudding, and what remains is pleasant but anonymous -- sweet milk and soft rice, indistinguishable from a dozen other cultures' versions. Add the rose water back, and the pudding announces its origin with every spoonful.
Rose water (maward in Arabic) is produced by distilling fresh rose petals -- typically the Damascene rose, Rosa damascena, named after the Syrian capital where the distillation tradition has been practiced for over a thousand years. The distillation process captures the volatile aromatic compounds from the petals in water, producing a clear liquid that smells intensely of roses but tastes more subtle than its aroma suggests. In rice pudding, a tablespoon of rose water added just before chilling produces a floral note that is cool, clean, and slightly sweet. It does not taste like perfume unless it is grossly overused. When proportioned correctly, rose water creates a sensation that is more about aroma than taste -- you smell it as you bring the spoon to your mouth, and it lingers at the back of your palate after swallowing.
Orange blossom water (mazaher) is the sister ingredient. Distilled from the white blossoms of the bitter orange tree (Citrus aurantium), it has a brighter, more citrusy character than rose water. Where rose water is cool and opulent, orange blossom water is fresh and slightly sharp, with a honeyed sweetness underneath. Some Lebanese cooks use orange blossom water exclusively in their rice pudding. Others use a blend of both -- a teaspoon of rose water and a teaspoon of orange blossom water -- which creates a more complex aromatic profile than either ingredient alone.
For diners encountering these flavors for the first time at a restaurant like Taza in Falls Church, rice pudding is the gentlest introduction. The creamy, mild base of the pudding does not compete with the aromatics the way a rich pastry or a heavily spiced dish might. The rose water speaks clearly in a quiet room. Many guests who have never had Middle Eastern desserts before describe the flavor as unexpected but immediately appealing -- something they did not know they wanted until they tasted it. That moment of discovery, of realizing that a dessert you have eaten your entire life in one form can taste entirely different with a single ingredient change, is one of the quiet pleasures of eating across cultures.
Rose Water (Maward)
Distilled from Damascene rose petals
Cool, floral, opulent. Adds a perfumed sweetness that lingers at the back of the palate. The signature flavor of Lebanese and Syrian desserts. Used in riz bi haleeb, baklava syrup, maamoul filling, and dozens of other Levantine sweets. Quality varies significantly between brands -- Lebanese and Syrian imports from traditional distilleries produce a more concentrated, authentic flavor than mass-market alternatives.
Orange Blossom Water (Mazaher)
Distilled from bitter orange blossoms
Bright, citrusy, honeyed. Adds a fresh, sharp note that lifts the flavor of a creamy base. Used alongside or instead of rose water in many Lebanese desserts. The combination of both waters in a single dish creates a layered aromatic profile that neither ingredient achieves alone. Also used in North African pastries and Tunisian cuisine.
The Quiet Comfort of a Simple Dessert
Milk, rice, rose water, and patience. Some of the best things in cooking require nothing more.
Rice Pudding: A Surprisingly Reasonable Dessert
Lower in fat than most pastries, higher in protein than you might expect, and naturally gluten-free.
Rice pudding does not carry the guilt that most desserts do, and the numbers explain why. A standard serving of homemade riz bi haleeb contains roughly 180 to 250 calories, depending on the recipe and portion size. That is less than a single slice of cheesecake (350 to 450 calories), less than a brownie sundae (500 to 700 calories), and less than most slices of layer cake (300 to 500 calories). The fat content is moderate -- whole milk contributes some, but there is no butter, no cream cheese, no heavy cream in the traditional recipe. Compare that to baklava, which relies on sheets of butter-brushed phyllo, or to American pie, which starts with a butter-and-flour crust.
The protein content is the pleasant surprise. Whole milk contributes roughly 8 grams of protein per cup, and a standard rice pudding recipe uses enough milk to deliver 5 to 8 grams of protein per serving. That protein comes with calcium, vitamin D, and B-vitamins from the dairy. The rice contributes complex carbohydrates that provide sustained energy rather than the rapid spike-and-crash of refined sugar alone. None of this makes rice pudding a health food -- the sugar content is real, and the carbohydrate count is not negligible. But as a dessert choice, it is one of the more balanced options available.
For guests with dietary restrictions, rice pudding offers a genuine advantage. It is naturally gluten-free, which makes it one of the few traditional desserts that guests with celiac disease or gluten sensitivity can eat without modification. It is vegetarian. It contains no eggs in the traditional Levantine preparation (unlike custard-based Western versions). For guests who are lactose-sensitive, the long cooking time partially breaks down the lactose in the milk, which some people find makes it more digestible than uncooked dairy products. None of these qualities make rice pudding a replacement for medical dietary advice, but they do make it a more inclusive dessert option than most items on a typical restaurant menu.
180-250
Calories
Per serving -- significantly less than most pastries, cakes, and American-style desserts
5-8g
Protein
From whole milk -- more than most desserts, providing calcium and B-vitamins alongside the sweetness
4-7g
Fat
Moderate, from whole milk only -- no butter, cream cheese, or heavy cream in the traditional recipe
Zero
Gluten
Naturally gluten-free -- rice, milk, sugar, and rose water contain no wheat, barley, or rye
When to Eat Rice Pudding
After shawarma, after falafel, as an afternoon pick-me-up, or alongside a cup of Arabic coffee.
The traditional answer is simple: after a meal. In Lebanon and across the Levant, rice pudding is a closing note, not a standalone event. You eat the main course -- a plate of chicken shawarma, a bowl of rice and lentils, a spread of hummus and tabbouleh with warm pita -- and then you finish with something small and sweet. Rice pudding fills that role with a cool, creamy gentleness that does not compete with the flavors that came before it. The rose water provides a palate-shifting change from savory to sweet, and the chilled temperature provides a contrast to the warm food that preceded it. It is closure, not continuation.
But rice pudding works in other contexts that go beyond the traditional post-meal dessert. As an afternoon snack, it occupies the same niche that yogurt does in American eating habits -- a small, cold, creamy thing that takes the edge off hunger without being a full meal. Paired with a cup of Arabic coffee (qahwa), the bitter cardamom in the coffee and the sweet floral notes in the pudding create a flavor loop that sustains a slow, comfortable afternoon. This is how rice pudding is consumed in many Lebanese households: not as a formal dessert course but as an accompaniment to conversation and coffee between meals.
For guests at Taza, the most natural moment for rice pudding is after a savory meal. Order a chicken or beef shawarma plate, a falafel wrap, or a loaded rice bowl, and then add a rice pudding to close. The cold, smooth pudding acts as a reset for your palate after the warm spices, garlic sauce, and pickled vegetables of the main course. The portion is modest by design -- it is not trying to fill you, just to satisfy the impulse for something sweet that follows a good meal. That restraint is one of the defining characteristics of Middle Eastern dessert culture, and rice pudding embodies it more than any other dish.
After Shawarma
The cool, creamy texture of chilled rice pudding contrasts with the warm, spiced meat of chicken or beef shawarma. The rose water acts as a palate cleanser, shifting your taste buds from savory to sweet in a single spoonful. This is the most natural pairing in the Middle Eastern meal structure.
After Falafel
Falafel's earthy chickpea flavor and crispy texture give way to something entirely different when followed by rice pudding. The soft, smooth pudding provides a textural rest after the crunch of fried falafel, and the floral sweetness balances the herbaceous, cumin-tinged character of the chickpea patties.
Afternoon Snack with Coffee
A small bowl of rice pudding alongside a cup of Arabic coffee with cardamom creates one of the great simple pleasures of Lebanese food culture. The bitter, aromatic coffee and the sweet, floral pudding complete each other. This is how many Lebanese households spend their afternoons -- slowly, with something sweet and something strong.
Light Dessert for Groups
When ordering for a table of four or more, rice pudding is a shared-friendly option. Its modest portion size and gentle flavor mean it appeals to nearly everyone, including children and guests who are hesitant about trying more unfamiliar Middle Eastern desserts like harissa or knafeh.
Rice Pudding at Taza Shawarma & Falafel
Our $2.95 offering: the perfect ending to a full Mediterranean meal in Falls Church.
There is a rhythm to a good meal at Taza. You start with something warm and savory -- a chicken shawarma shrak wrap with garlic sauce and pickled turnips, or a beef shawarma rice bowl with hummus and tabbouleh, or a falafel pita stuffed with tahini and fresh vegetables. You eat until the savory flavors have done their work, until the garlic and the spices and the warm bread have settled into a satisfying fullness. And then, just when you think you are done, a small bowl of rice pudding arrives. Chilled from the refrigerator, dusted with cinnamon, scented with rose water. The first spoonful is a quiet surprise -- cool where everything before was warm, sweet where everything before was savory, smooth where everything before had texture and crunch. That contrast is intentional. It is what makes the meal feel complete rather than simply over.
Our rice pudding is priced at $2.95, which makes it one of the most affordable desserts you will find at any restaurant in Falls Church, Arlington, or the broader Northern Virginia area. That pricing is deliberate. In the Middle Eastern dining tradition, dessert is not a luxury add-on that doubles the price of a meal. It is an expected part of the experience, something that should be accessible to every guest at the table. A family of four can add rice pudding for everyone for less than the price of a single appetizer at most American restaurants. That accessibility means more people try it, and more people discover the quiet satisfaction of ending a meal with something cool, creamy, and rose-scented.
For guests who want to explore our full dessert menu, rice pudding pairs well with our harissa semolina cake ($1.99). The two desserts offer a natural comparison: harissa is warm, dense, and syrup-soaked, with the earthy sweetness of semolina and the crunch of toasted coconut. Rice pudding is cold, smooth, and floral. Ordering both lets you experience the range of Middle Eastern dessert traditions in a single sitting -- the baked and the chilled, the grain-based and the dairy-based, the bold and the subtle. For a deeper dive into Mediterranean and Middle Eastern desserts, these two items together tell a story about how Levantine kitchens approach sweetness.
Traditional Desserts at Taza
Rose-water rice pudding, harissa semolina cake, and daily selections -- 5820 Seminary Rd Ste O, Falls Church, VA 22041
The Perfect Meal Ending
How to build a complete meal at Taza that finishes with something sweet.
The best meals are not just a collection of dishes. They are a sequence -- each course setting up the next, each flavor preparing your palate for what follows. At Taza, the menu is designed to work this way, even if you are ordering casually. A savory main course leads naturally to a sweet finish, and the dessert is not an afterthought but the final note in a composed meal. Here are two pairings that demonstrate how rice pudding and baklava fit into the larger picture.
Shawarma + Rice Pudding
- Start: Hummus with warm pita as a shared appetizer
- Main: Chicken shawarma rice bowl with garlic sauce, pickled turnips, and tabbouleh
- Finish: Rose-water rice pudding, served chilled with cinnamon
The warm, garlicky, spice-rubbed chicken is followed by something cool and floral. The rice in the main course and the rice in the dessert create a subtle continuity, while the shift from savory to sweet is handled by the rose water. This is the most traditional Levantine meal sequence: protein, grain, salad, then a small sweet to close.
Falafel Bowl + Harissa & Rice Pudding
- Start: Baba ghanoush or fattoush salad
- Main: Falafel bowl with tahini, fresh vegetables, and pickles
- Finish: One harissa semolina cake + one rice pudding to share
The falafel bowl is entirely plant-based and herb-forward. Following it with both a harissa cake and rice pudding lets the table experience the full range of Middle Eastern desserts -- the dense and syrupy next to the cool and creamy. Sharing both desserts between two or more people is the traditional way to end a meal in Lebanese homes.
The principle behind both pairings is the same: a Mediterranean meal moves from complex to simple, from warm to cool, from savory to sweet. The dessert does not try to match the intensity of the main course. It provides a controlled landing after the peak of flavor that came before it. Rice pudding excels in this role because its flavor is gentle and its texture is soothing. It asks nothing of the diner except to slow down, take one more spoonful, and let the meal end the way it is supposed to -- quietly, sweetly, and without rush.
Browse our full menu to build your own combination. Whether you are dining in at our Seminary Road location or ordering online for pickup, adding a rice pudding to your order is the simplest way to turn a meal into a complete experience. At $2.95, there is no reason not to.
Rice Pudding: Common Questions
Riz bi haleeb is the Arabic name for rice pudding, and it translates literally to 'rice with milk.' It is a traditional Lebanese and Levantine dessert made by slowly cooking short-grain rice in whole milk with sugar until the mixture thickens into a creamy, spoonable pudding. The finished pudding is flavored with rose water or orange blossom water and chilled before serving. It is topped with ground cinnamon, crushed pistachios, or pine nuts. Riz bi haleeb is one of the most common homestyle desserts across Lebanon, Syria, Jordan, and the broader Arab world, served at family gatherings, holidays, and everyday meals alike.
Yes, traditional rice pudding is naturally gluten-free. The core ingredients -- rice, milk, sugar, and rose water or orange blossom water -- contain no gluten. This makes rice pudding one of the safest dessert options for people with celiac disease or gluten sensitivity when dining at a Mediterranean or Middle Eastern restaurant. At Taza Shawarma & Falafel, our rice pudding ($2.95) is made from these traditional ingredients and is a gluten-free dessert option. As always, if you have a severe allergy, mention it to our team when ordering so we can confirm preparation details.
Rose water adds a delicate floral note that is subtle rather than overpowering when used in the right proportion. It does not taste like perfume or smell like a bouquet of roses. In rice pudding, the rose water blooms gently at the back of your tongue after each spoonful, adding an aromatic dimension that sugar alone cannot achieve. The flavor is cool, slightly sweet, and distinctly Middle Eastern. If you have never tasted rose water before, rice pudding is one of the best introductions because the creamy, mild base of the pudding allows the rose water to express itself without competing with strong flavors. Most people who think they dislike rose water have only encountered it when it was used too heavily.
Properly stored in an airtight container, homemade rice pudding keeps for 3 to 5 days in the refrigerator. The pudding will thicken as it chills because the starch in the rice continues to absorb moisture. If it becomes too thick, stir in a tablespoon of cold milk before serving to restore the original creamy consistency. Rice pudding does not freeze well -- the texture becomes grainy and watery after thawing because the starch structure breaks down during freezing. For the best flavor and texture, rice pudding is meant to be eaten within a few days of preparation.
Rice pudding is a reasonably balanced dessert compared to many alternatives. A typical serving contains protein and calcium from the milk, carbohydrates from the rice and sugar, and a modest amount of fat. It is lower in fat than butter-based pastries, contains no refined flour, and the protein content from whole milk makes it more satiating than many sugar-forward desserts. A standard serving runs between 150 and 250 calories depending on the recipe. It is not a health food, but as desserts go, rice pudding is one of the more sensible options -- especially compared to cheesecake, brownie sundaes, or syrup-soaked pastries.
The primary differences are flavoring and texture. Middle Eastern rice pudding (riz bi haleeb) uses rose water or orange blossom water as the defining aromatic, is served cold, and has a smooth, firm-set texture. Western rice pudding typically uses vanilla and cinnamon, is often served warm, and has a looser, more porridge-like consistency. Middle Eastern versions are almost always chilled and set in individual bowls or a large dish, while Western versions are sometimes baked in the oven (similar to a custard) or served warm from the stovetop. The aromatics make the biggest difference -- rose water gives Middle Eastern rice pudding a character that is unmistakable and entirely distinct from the vanilla-cinnamon profile of the Western version.
Yes. Taza Shawarma & Falafel serves traditional rice pudding for $2.95 as part of our dessert menu. Our rice pudding is made with rose water and cinnamon, served chilled, and pairs well with any meal on our menu. It is an especially good choice after a plate of shawarma or falafel, offering a cool, creamy contrast to the warm, savory flavors of the main course. Visit us at 5820 Seminary Rd Ste O, Falls Church, VA 22041 or order online. We are open 11:00 AM - 12:00 AM, Open 7 Days a Week.
Rice pudding works as a dessert after virtually any savory Middle Eastern meal, but some pairings are especially good. After chicken or beef shawarma, the cool creaminess of the pudding provides a refreshing contrast to the warm, spiced meat. After a falafel plate or wrap, the mild sweetness of the pudding cleanses the palate of the earthy chickpea and herb flavors. Arabic coffee (qahwa) is the traditional beverage pairing -- the bitter, cardamom-spiced coffee and the sweet, floral pudding balance each other. Mint tea is another strong choice, particularly in warmer weather. At Taza, many guests order rice pudding alongside harissa semolina cake ($1.99) to sample two traditional desserts in one sitting.
Try Rice Pudding at Taza
Open 11:00 AM - 12:00 AM, Open 7 Days a Week at 5820 Seminary Rd Ste O, Falls Church, VA 22041.
Address
5820 Seminary Rd Ste O, Falls Church, VA 22041
Hours
11:00 AM - 12:00 AM -- Open 7 Days a Week
Phone
End Your Meal the Way It Was Meant to End
Rose-water rice pudding, harissa semolina cake, and a full menu of shawarma, falafel, and mezze -- all made fresh daily at 5820 Seminary Rd Ste O, Falls Church, VA 22041. Order online or visit us.