Dairy-Free Egyptian Rice Pudding (Roz Bel Laban)
A creamy and comforting dairy-free version of the classic Egyptian rice pudding, using coconut milk for richness.
Ingredients
- 1/2 cup Short-Grain Rice
- 2 cups Water
- 2 cans Coconut Milk
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- to taste Cinnamon
- to taste Shredded Coconut
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the rice thoroughly under cold water.
- 2In a saucepan, combine the rice and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is soft and the water is absorbed.
- 3Add the coconut milk and sugar to the saucepan. Stir well to combine.
- 4Bring to a simmer and cook for 25-30 minutes, stirring occasionally, until the pudding thickens to your desired consistency.
- 5Remove from heat and stir in the vanilla extract.
- 6Pour the rice pudding into individual serving bowls.
- 7Sprinkle with cinnamon and shredded coconut before serving. Serve warm or chilled.
Substitutions
Milk → Coconut Milk
Provides richness and creaminess while remaining dairy-free.
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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