Gluten-Free Egyptian Roz Bel Laban (Rice Pudding) with Coconut Milk

Name: Gluten-Free Egyptian Roz Bel Laban (Rice Pudding) with Coconut Milk
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1/2 cup Short-Grain Rice; 2 cups Water; 2 cans Full-Fat Coconut Milk; 1/2 cup Sugar; 1 teaspoon Vanilla Extract; 1/2 teaspoon Cinnamon; 1/4 cup Raisins; 2 tablespoons Shredded Coconut

A creamy and comforting gluten-free Egyptian rice pudding made with coconut milk for a dairy-free twist. A sweet and satisfying breakfast or dessert.

55m4 servings

WHEAT-free

350 cal|5g protein|50g carbs|15g fat|2g fiber

Ingredients

1/2 cup Short-Grain Rice
2 cups Water
2 cans Full-Fat Coconut Milk
1/2 cup Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Cinnamon
1/4 cup Raisins
2 tablespoons Shredded Coconut

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

Instructions

1Rinse the rice under cold water until the water runs clear.
2Place the rice in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the water is absorbed and the rice is partially cooked.
3Add the coconut milk and sugar to the pot. Stir well to combine.
4Bring the mixture to a simmer, then reduce heat to low and cook for 25-30 minutes, stirring occasionally, until the rice is very soft and the pudding has thickened.
5Stir in vanilla extract and cinnamon.
6Pour the rice pudding into individual serving bowls or a large dish.
7Garnish with raisins and shredded coconut.
8Serve warm or chilled.

Substitutions

Cow's Milk → Coconut Milk(avoids Gluten)

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.