Egyptian Rice Pudding with Coconut Milk (Roz Bel Laban)
A creamy and comforting Egyptian rice pudding made with coconut milk for a dairy-free and gluten-free twist. Sweetened with dates and flavored with cinnamon.
Ingredients
- 1 cup Cooked Rice
- 2 cans (13.5 oz each) Coconut Milk
- 1/2 cup, pitted Dates
- 1 teaspoon Cinnamon
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Shredded Coconut
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a saucepan, combine cooked rice, coconut milk, and chopped dates.
- 2Bring to a simmer over medium heat, stirring occasionally.
- 3Reduce heat to low and cook for 30 minutes, or until the pudding has thickened, stirring frequently.
- 4Stir in cinnamon and vanilla extract.
- 5Serve warm or chilled, garnished with shredded coconut.
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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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