Dairy-Free Egyptian Rice Pudding (Roz Bel Laban)
A creamy and comforting rice pudding, made dairy-free using coconut milk and thickened with cornstarch, perfect for a sweet breakfast treat.
Ingredients
- 1/2 cup Short grain rice
- 1 cup Water
- 2 cans Full-fat coconut milk
- 1/2 cup Sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 2 tablespoons Shredded coconut
Instructions
- 1Rinse the rice and add it to a pot with water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the water is absorbed.
- 2Add the coconut milk and sugar to the pot. Stir well and bring to a gentle simmer.
- 3In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water. Add the cornstarch slurry to the pot, stirring constantly to prevent lumps.
- 4Continue to simmer for 20-25 minutes, stirring occasionally, until the pudding has thickened to your desired consistency.
- 5Stir in the vanilla extract.
- 6Pour the rice pudding into serving bowls. Sprinkle with ground cinnamon and shredded coconut.
- 7Serve warm or chilled.
Substitutions
Dairy Milk → (avoids Dairy)
Coconut milk provides a similar creamy texture and richness.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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