Gluten-Free Egyptian Rice Pudding (Roz Bel Laban)
A creamy and comforting Egyptian rice pudding made with coconut milk to ensure it is gluten-free and dairy-free. Sprinkled with cinnamon for a warm and inviting flavor.
Ingredients
- 1/2 cup Arborio Rice
- 4 cups Coconut Milk
- 2 cups Water
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- For sprinkling Cinnamon
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
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 minutes, or until the rice is tender and the water is absorbed.
- 3Add the coconut milk and sugar to the saucepan. Stir well and bring to a simmer.
- 4Cook, stirring frequently, for about 30 minutes, or until the pudding has thickened to your desired consistency.
- 5Stir in the vanilla extract.
- 6Pour the rice pudding into serving bowls and sprinkle with cinnamon. Serve warm or chilled.
Substitutions
Dairy Milk → Coconut Milk(avoids Dairy)
Cornstarch (optional) → Tapioca Starch
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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