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Roz bel Laban (Egyptian Rice Pudding)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4522786
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup rice, preferably short-grain
- 4 cups milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 pinch of ground nutmeg
- 1 pinch of salt
- Pistachios or almonds, chopped (for garnish)
Directions
- Rinse the rice under cold water until the water runs clear. Drain well.
- In the saucepan, combine the rinsed rice, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir well to combine the ingredients.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
- Reduce the heat to low and let the mixture simmer uncovered, stirring occasionally, for about 30–40 minutes or until the rice is tender and the mixture thickens to a creamy consistency.
- Remove the saucepan from the heat and let the roz bel laban cool for a few minutes.
- Once the pudding has cooled slightly, divide it between serving bowls or cups.
- If you prefer to enjoy the pudding warm, it can be served immediately. If you prefer it chilled, refrigerate the pudding for at least 2 hours or until it is cold and set.
- Before serving, garnish with chopped pistachios or almonds for added texture and flavor.
Equipment
Medium-size saucepan, Wooden spoon or spatula for stirring, Measuring cups and spoons, Serving bowls or cups, Refrigerator (optional)
Notes
Roz bel laban can be customized by adding additional ingredients such as raisins, saffron, or rose water for extra flavor.