Egyptian Rice Pudding (Roz Bel Laban) with Coconut Cream
A creamy and comforting Egyptian rice pudding, made with coconut cream instead of dairy cream to create a rich and soy-free dessert or breakfast.
5m prep + 45m cook4 servings
Contains nutsSOY-free
380 cal|5g protein|50g carbs|18g fat|1g fiber
Ingredients
- 1/2 cup Short-Grain Rice
- 2 cups Water
- 1 can (13.5 oz) Coconut Cream
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoons Chopped Pistachios
Instructions
- 1Rinse the rice in a fine-mesh sieve until the water runs clear.
- 2In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
- 3Stir in the coconut cream, sugar, and vanilla extract. Cook over low heat, stirring frequently, for another 20-25 minutes, or until the pudding has thickened to your desired consistency.
- 4Pour the rice pudding into individual serving dishes.
- 5Sprinkle with ground cinnamon and chopped pistachios.
- 6Serve 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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