Egyptian Rice Pudding (Roz Bel Laban)
A creamy and comforting Egyptian rice pudding, flavored with cinnamon and vanilla. A sweet and satisfying breakfast or dessert that is shellfish-free.
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Ingredients
- 0.5 cup Short-grain rice
- 4 cups Whole milk
- 0.5 cup Sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 1 tablespoon Cornstarch
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Measure 0.5 cup of short-grain rice into a fine-mesh sieve. Rinse the rice under cold running water until the water runs clear, then drain well.
- 2In a large heavy-bottomed pot, combine the rinsed rice and 4 cups of whole milk. Place the pot over medium-high heat and bring the mixture just to a boil, about 8-10 minutes. Watch carefully to prevent boiling over.
- 3Once boiling, immediately reduce the heat to low. Cover the pot loosely and let it simmer gently for 30-40 minutes, stirring occasionally to prevent sticking. The rice should be tender and the mixture should have thickened to a creamy consistency.
- 4Stir in 0.5 cup of sugar and 1 teaspoon of vanilla extract until fully combined and the sugar has dissolved.
- 5In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour this slurry into the pot with the rice pudding and stir constantly over low heat for 1-2 minutes, until the pudding thickens further.
- 6Pour the thickened rice pudding into 4 individual serving bowls.
- 7Sprinkle 0.5 teaspoon of cinnamon evenly over the top of each serving.
- 8Serve the Egyptian Rice Pudding warm or chilled.
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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