Egyptian Rice Pudding (Roz Bel Laban) with Coconut

Ingredients

• 1/2 cup Short-grain rice
• 2 cups Water
• 3 cups Milk
• 1 cup Coconut Milk
• 1/2 cup Sugar
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Cinnamon

Instructions

1. 1Place the 1/2 cup of short-grain rice in a fine-mesh sieve and rinse it under cool running water until the water runs clear. This removes excess starch.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1/2 cup of short-grain rice with the 2 cups of water. Bring this mixture to a rolling boil over medium-high heat (375°F / 190°C). Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15 to 20 minutes, or until the rice is tender and has absorbed most of the water. You should see no visible liquid remaining.
3. 3Add the 3 cups of milk, 1 cup of coconut milk, and 1/2 cup of sugar to the pot with the cooked rice. Stir well to combine. Increase the heat to medium (300°F / 150°C) and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Cook for 25 to 30 minutes, stirring more frequently as it thickens, until the pudding has reached your desired creamy consistency. It should coat the back of a spoon.
4. 4Remove the pot from the heat. Stir in the 1 teaspoon of vanilla extract until it is fully incorporated.
5. 5Carefully ladle the rice pudding into four individual serving bowls. Sprinkle the top of each bowl with the 1/4 teaspoon of cinnamon. Serve the Egyptian Rice Pudding warm or chilled, as preferred.

Related Guides