Moghli (Lebanese) with anise, caraway, and cinnamon
Muhalibiyya (Arabic) with milk, rice flour, sugar, and rosewater
Fırın sütlaç (Turkish) baked, with milk, eggs, and cinnamon
Sütlaç (Turkish), served as cold; often browned in a salamander broiler and garnished with cinnamon.
May be sweetened with sugar or pekmez.

Riz bi haleeb (Levantine), (lit. "
rice-with-milk") with rosewater and occasionally mastic
Roz bil-laban (Egyptian), (lit. "
rice-with-milk")
Sholezard (Iranian) made with saffron and rose water.
Some variations use butter to improve the texture.
It is especially served on Islamic occasions in months of Muharram and Ramadan.

Shir-berenj (Iranian) made with cardamom
Zarda wa haleeb (Iraqi) rice prepared with date syrup served in the same dish as with rice prepared with milk
Moghli (Lebanese) with anise, caraway, and cinnamon
Muhalibiyya (Arabic) with milk, rice flour, sugar, and rosewater
Fırın sütlaç (Turkish) baked, with milk, eggs, and cinnamon
Sütlaç (Turkish), served as cold; often browned in a salamander broiler and garnished with cinnamon. May be sweetened with sugar or pekmez.
Riz bi haleeb (Levantine), (lit. "rice-with-milk") with rosewater and occasionally mastic
Roz bil-laban (Egyptian), (lit. "rice-with-milk")
Sholezard (Iranian) made with saffron and rose water. Some variations use butter to improve the texture. It is especially served on Islamic occasions in months of Muharram and Ramadan.
Shir-berenj (Iranian) made with cardamom
Zarda wa haleeb (Iraqi) rice prepared with date syrup served in the same dish as with rice prepared with milk
Rice pudding