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.
5m prep + 45m cook4 servingsSafety: 97/100
SHELLFISH-free
300 cal|8g protein|50g carbs|8g fat|1g fiber
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
Instructions
- 1Rinse the rice in a fine-mesh sieve until the water runs clear.
- 2In a saucepan, combine the rice and milk.
- 3Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the rice is cooked and the mixture has thickened.
- 4Stir in the sugar and vanilla extract.
- 5Dissolve cornstarch in 2 tablespoons of cold water. Add to rice pudding to thicken as necessary.
- 6Pour the rice pudding into individual serving bowls.
- 7Sprinkle with cinnamon.
- 8Serve warm or cold.
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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