Roz bel Laban (Egyptian Rice Pudding)
Roz bel laban is Egypt's everyday rice pudding, and it is also a fixture at festive gatherings. Short-grain rice is the best choice here, because its starch loosens into the milk and gives a thick, creamy body without eggs or cream. The spicing stays gentle, with vanilla, cinnamon and a pinch of nutmeg. Eat it warm from the pot or set it in the fridge, then top it with crunchy nuts.
Instructions
Rinse the rice under cold running water until the water runs clear, then drain it well.
Put the rice in a saucepan with the milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir until the sugar and spices are evenly mixed in.
Set the pan over medium heat and bring it to a gentle simmer, stirring now and then so the rice does not catch on the bottom.
Turn the heat to low and keep the pudding simmering uncovered, stirring occasionally, for about 30 to 40 minutes. It is ready when the rice is tender and the milk has thickened to a creamy consistency.
Take the pan off the heat and let the pudding cool for a few minutes, then spoon it into serving bowls or cups.
Serve it right away if you like it warm. For a chilled pudding, refrigerate it for at least 2 hours, until it is cold and set.
Scatter chopped pistachios or almonds over the top just before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
