Egyptian Roz Bel Laban (rice Pudding) With Rosewater
This Egyptian Roz bel Laban, or rice pudding, is a creamy and aromatic dessert that is popular in Arab cuisine. The addition of rosewater gives it a delicate floral flavor that sets it apart from other rice puddings.
Ingredients
- 1/2 cup short-grain rice
- 4 cups whole milk
- 1/2 cup sugar
- 1 teaspoon rosewater
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Chopped pistachios or almonds for garnish
Instructions
- In a large saucepan, combine the rice and milk. Bring to a gentle boil over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan.
- Reduce the heat to low and simmer the rice, stirring occasionally, for about 30-35 minutes or until the rice is tender and the mixture has thickened.
- Stir in the sugar, rosewater, cinnamon, and vanilla extract. Cook for an additional 10 minutes, stirring constantly, until the sugar is completely dissolved and the pudding has a creamy consistency.
- Remove the saucepan from the heat and let the pudding cool slightly. Then, transfer it to serving bowls and refrigerate for at least 2 hours until chilled.
- Before serving, garnish the rice pudding with chopped pistachios or almonds for added texture and flavor.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 45 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 6g
Supplies
Saucepan Stirring spoon Serving bowls
Tools
Refrigerator
Serving suggestions
Serve the Egyptian Roz bel Laban chilled for a refreshing dessert after a hearty meal.
Tips & tricks
For a richer flavor, you can substitute some of the whole milk with heavy cream. Adjust the sugar to your desired level of sweetness.
Cost
$5