Egyptian Rice Pudding (Roz Bel Laban) - Gluten Free

Ingredients

• 0.5 cup Short Grain Rice (Arborio)
• 4 cups Whole Milk
• 0.5 cup Heavy Cream
• 0.75 cup Sugar
• 1 tablespoon Rose Water
• 1 tablespoon Cornstarch
• 2 tablespoons Cold Water
• 1 teaspoon Ground Cinnamon
• 0.25 cup Chopped Pistachios

Instructions

1. 1Rinse the 0.5 cup Short Grain Rice (Arborio) under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the drained 0.5 cup Short Grain Rice (Arborio), 4 cups Whole Milk, and 0.5 cup Heavy Cream. Place the pot over medium heat (325°F / 160°C). Stir occasionally to prevent the rice from sticking to the bottom of the pot.
3. 3Once the mixture begins to gently simmer, reduce the heat to low (200°F / 95°C). Cover the pot loosely and cook for 35-40 minutes, stirring every 5-10 minutes. The rice should be very soft and the pudding should have thickened to a creamy consistency.
4. 4While the pudding is cooking, in a small bowl, whisk together the 1 tablespoon Cornstarch and 2 tablespoons Cold Water until smooth, creating a slurry. Once the rice is very soft, gradually whisk this slurry into the simmering rice pudding. Continue to stir constantly over low heat for 2-3 minutes, until the pudding thickens further.
5. 5Stir in the 0.75 cup Sugar and 1 tablespoon Rose Water. Continue to cook over low heat (200°F / 95°C), stirring constantly, for another 5 minutes until the sugar is fully dissolved and the pudding is smooth and creamy.
6. 6Carefully ladle the hot rice pudding into 4 serving bowls. Allow the pudding to cool slightly in the bowls for about 10 minutes before serving.
7. 7Sprinkle the top of each serving with 1 teaspoon Ground Cinnamon and 0.25 cup Chopped Pistachios. Serve the Egyptian Rice Pudding warm or chilled.

Substitutions

Related Guides