Dairy & Egg Free Egyptian Rice Pudding (Roz Bel Laban) - Coconut Twist

Ingredients

• 0.5 cup Short Grain Rice
• 2 cans Coconut Milk (full-fat)
• 2 cups Water
• 0.5 cup Sugar
• 1 teaspoon Rose Water
• 0.5 teaspoon Vanilla Extract
• 0.5 teaspoon Cinnamon (ground)

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

Instructions

1. 1Rinse the 0.5 cup of short grain rice under cold running water until the water runs clear. In a large heavy-bottomed pot, combine the rinsed 0.5 cup of short grain rice, the 2 cans of full-fat coconut milk, and the 2 cups of water. Bring the mixture to a rolling boil over high heat (approximately 100°C / 100°C).
2. 2Once boiling, immediately reduce the heat to low (to maintain a gentle simmer, around 82.22-87.78°C / 82-88°C). Simmer for 35-45 minutes, stirring every 5-7 minutes to prevent sticking and ensure even cooking. Continue cooking until the rice grains are very soft and have absorbed most of the liquid, and the mixture has thickened to a creamy consistency.
3. 3Stir in the 0.5 cup of sugar, 1 teaspoon of rose water, and 0.5 teaspoon of vanilla extract into the pot. Continue to cook over low heat for another 5-7 minutes, stirring constantly, until the sugar is completely dissolved and the pudding appears smooth and glossy.
4. 4Carefully pour the hot pudding into four individual serving bowls. Sprinkle each serving evenly with the 0.5 teaspoon of ground cinnamon.
5. 5Allow the rice pudding to cool at room temperature for at least 20-30 minutes before serving. This cooling period allows the pudding to set slightly and for the flavors to meld and deepen.

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