A luscious, creamy rice pudding infused with vanilla and rose water, served chilled with a sprinkle of cinnamon and crushed pistachios. This beloved Egyptian dessert is pure comfort in every spoonful.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Cook the rice in two cups of water over medium heat for fifteen minutes until the grains are very soft and have absorbed most of the water completely.
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2
Add the whole milk to the cooked rice gradually, stirring constantly over medium heat. Bring the mixture to a gentle simmer while stirring to prevent sticking.
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3
Dissolve cornstarch in cold milk and stir into the simmering rice mixture. Add sugar and salt, continue cooking for ten minutes until noticeably thickened.
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4
Remove from heat and stir in the vanilla extract and rose water. The fragrant rose water adds the signature Egyptian floral note that defines this dessert.
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5
Pour the creamy pudding into individual serving bowls or one large dish. Allow to cool to room temperature before covering and refrigerating until completely chilled.
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6
Serve the chilled pudding dusted with ground cinnamon and scattered with crushed pistachios. Optionally drizzle with a touch of honey for extra sweetness.
Did You Know?
During Ramadan, roz bil laban vendors set up carts on every Egyptian street corner, selling cups of this cooling pudding to break the fast after sunset.
Chef's Notes
Equipment Tips
- heavy-bottomed saucepan
- wooden spoon
- serving bowls
- whisk
The Story Behind Roz bil Laban
Roz bil laban is Egypt's most popular dessert, found everywhere from grand restaurants to humble street carts. The addition of rose water reflects the centuries-old Egyptian tradition of using floral essences in sweets, a practice dating to medieval Cairo's spice markets. During Ramadan, this cooling pudding becomes an essential part of the iftar meal.
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