Dairy-Free Egyptian Roz Bel Laban (Rice Pudding) with Almond Milk
A creamy and comforting Egyptian rice pudding, traditionally made with milk, this version uses almond milk for a dairy-free alternative. Flavored with cinnamon, vanilla, and topped with chopped nuts and dried fruit.
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Ingredients
- 0.5 cup Short-Grain Rice
- 4 cups Almond Milk (unsweetened)
- 0.5 cup Sugar
- 1 stick Cinnamon Stick
- 1 teaspoon Vanilla Extract
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Chopped Almonds
- 2 tablespoons Raisins
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the rice in a fine-mesh sieve until the water runs clear.
- 2In a pot, combine the rice, almond milk, sugar, and cinnamon stick.
- 3Bring to a boil, then reduce heat to low and simmer for 35-40 minutes, or until the rice is cooked and the mixture has thickened, stirring occasionally to prevent sticking.
- 4In a small bowl, whisk together cornstarch and water until smooth.
- 5Pour the cornstarch slurry into the rice pudding and stir well.
- 6Cook for another 2-3 minutes, or until the pudding has thickened to your desired consistency.
- 7Remove from heat and stir in vanilla extract.
- 8Pour the rice pudding into serving bowls.
- 9Garnish with chopped almonds and raisins.
- 10Serve warm or cold.
Substitutions
Milk → Almond Milk
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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