Dairy and Nut-Free Rice Pudding (Roz bil Laban)

Ingredients

• 1 cup Cooked white rice
• 2 cans (13.5 oz) Full-fat coconut milk
• 1/2 cup Sugar
• 4 pods, lightly crushed Cardamom pods
• 1 tablespoon Rose water
• 2 tablespoons Cornstarch
• 1/4 cup Cold water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium heavy-bottomed saucepan, combine the 1 cup cooked white rice, 2 cans (about 380 g) full-fat coconut milk, 1/2 cup sugar, and 4 lightly crushed cardamom pods. Place the saucepan over medium heat (approximately 135-162.8°C / 135-163°C).
2. 2Bring the mixture to a gentle simmer, stirring occasionally to prevent any sticking. Continue to simmer for 5-10 minutes, allowing the flavors to meld.
3. 3In a small bowl, whisk together the 2 tablespoons cornstarch and 1/4 cup cold water until smooth, creating a slurry.
4. 4Slowly pour the cornstarch slurry into the simmering rice mixture, stirring constantly with a whisk to prevent lumps. Continue to simmer, stirring frequently, for 30-40 minutes, or until the pudding has visibly thickened and coats the back of a spoon.
5. 5Remove the saucepan from the heat. Stir in the 1 tablespoon rose water. Carefully remove and discard the 4 cardamom pods from the pudding.
6. 6Pour the hot rice pudding into individual serving dishes. Allow the pudding to cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill for at least 2 hours before serving.

Substitutions

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