Egyptian Sweet Rice Pudding (Roz Bil Laban)
Roz bil laban is a simple Egyptian rice pudding made by simmering white rice slowly in milk until it turns thick and creamy. A whole cinnamon stick and a spoonful of vanilla perfume the pot as it cooks, so the flavor goes right through the rice. You need only a handful of pantry ingredients and a saucepan. Finish with ground cinnamon, nuts and raisins, and serve it hot or cold.
Instructions
Rinse the rice under cold running water until the water runs clear, then drain it well. This removes surface starch so the grains stay distinct as they cook.
Put the rice, milk, sugar, vanilla extract and cinnamon stick in a saucepan. Set it over medium heat and bring it to a gentle simmer, stirring now and then so the rice does not stick to the bottom.
Turn the heat to low and simmer for about 30 to 40 minutes, stirring regularly. The pudding is ready when the rice is tender and the milk has thickened to a creamy consistency.
Take the pan off the heat and remove the cinnamon stick. Spoon the pudding into serving bowls or dessert cups.
Dust each portion with ground cinnamon and top with chopped nuts and raisins as you like. Serve it warm or chilled, whichever you prefer.
Make it personal.
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