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Egyptian Sweet Rice Pudding (Roz Bil Laban)
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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 4517884
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup uncooked white rice
- 4 cups milk
- ½ cup white granulated sugar (adjust according to taste)
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- Ground cinnamon for garnish
- Chopped nuts (such as almonds or pistachios) for garnish
- Raisins for garnish
Directions
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a saucepan, combine the rice, milk, sugar, vanilla extract, and cinnamon stick.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
- Reduce the heat to low and let the rice mixture simmer for about 30–40 minutes, or until the rice is cooked and the mixture has thickened to a creamy consistency. Stir regularly during this process.
- Remove the saucepan from the heat and discard the cinnamon stick.
- Divide the pudding into serving bowls or dessert cups.
- Sprinkle ground cinnamon over each serving for added flavor and visual appeal. Garnish with chopped nuts and raisins as desired.
- Serve warm or chilled, according to your preference.
Equipment
Saucepan, Wooden spoon or spatula, Serving bowls or dessert cups