Egyptian Rice Pudding (Roz Bel Laban) - Egg-Free

Name: Egyptian Rice Pudding (Roz Bel Laban) - Egg-Free
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1/2 cup Short-grain rice; 2 cups Water; 4 cups Whole milk; 1/2 cup Sugar; 2 tablespoons Cornstarch; 1/4 cup Cold milk; 1 teaspoon Vanilla extract; 1/4 teaspoon Ground cinnamon

A creamy and comforting Egyptian rice pudding, made without eggs for a safe and delicious breakfast or dessert. Uses cornstarch to thicken.

50m4 servings

Contains dairyEGG-free

300 cal|8g protein|50g carbs|8g fat|1g fiber

Ingredients

1/2 cup Short-grain rice
2 cups Water
4 cups Whole milk
1/2 cup Sugar
2 tablespoons Cornstarch
1/4 cup Cold milk
1 teaspoon Vanilla extract
1/4 teaspoon Ground cinnamon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Rinse the rice under cold water.
2In a pot, combine the rice and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
3Add the milk and sugar. Stir well and bring to a simmer.
4In a small bowl, whisk together the cornstarch and cold milk to create a slurry.
5Pour the cornstarch slurry into the rice mixture. Stir constantly until the pudding thickens, about 5-10 minutes.
6Remove from heat and stir in the vanilla extract.
7Pour the rice pudding into serving bowls or dishes.
8Sprinkle with ground cinnamon and let cool slightly before serving.

Substitutions

Egg → Cornstarch

Cornstarch thickens pudding instead of egg.

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.