Egyptian Roz Bel Laban (Rice Pudding)

Ingredients

• 1/2 cup Short-Grain Rice
• 4 cups Whole Milk
• 1/2 cup Sugar
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Ground Cinnamon

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

Instructions

1. 1Rinse the 1/2 cup Short-Grain Rice in a fine-mesh sieve under cold water until the water runs clear.
2. 2In a large heavy-bottomed pot, combine the rinsed 1/2 cup Short-Grain Rice and 4 cups Whole Milk. Place the pot over medium heat (162.8°C / 163°C) and bring the mixture to a gentle simmer, stirring occasionally. This should take about 5-7 minutes.
3. 3Once simmering, reduce the heat to low (93.33°C / 93°C). Continue to simmer for 30-40 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot. The rice should be tender and the pudding should have thickened noticeably.
4. 4Stir in the 1/2 cup Sugar and 1 teaspoon Vanilla Extract. Continue to cook over low heat for another 5 minutes, stirring constantly. The pudding will become creamier and slightly more glossy.
5. 5Pour the hot rice pudding into individual serving bowls or a large serving dish.
6. 6Allow the rice pudding to cool slightly for about 10 minutes before serving. This helps it set further.
7. 7Just before serving, sprinkle the top of the rice pudding with the 1/2 teaspoon Ground Cinnamon.
8. 8Serve the Roz Bel Laban warm or chilled.

Related Guides