Creamy Egyptian Roz Bel Laban with Cinnamon

Name: Creamy Egyptian Roz Bel Laban with Cinnamon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: Egyptian short-grain rice; Whole milk; Water; Sugar; Vanilla extract; Cinnamon sticks; Ground cardamom; Salt; Heavy cream; Sugar; Ground cinnamon

Egyptian Rice Pudding with a Spiced Twist

A traditional comfort dessert that combines creamy rice cooked until tender with the delightful aroma of cinnamon, offering a warm, sweet escape.

1 h 45 min
6
Easy

Ingredients

For the Rice Pudding

Egyptian short-grain rice

1 cup, rinsed

Whole milk

4 cups

Water

1 cup

Sugar

1/2 cup

Vanilla extract

1 teaspoon

For the Flavoring

Cinnamon sticks

2 sticks

Ground cardamom

1/4 teaspoon

Salt

A pinch

For the Topping

Heavy cream

1/2 cup

Sugar

2 tablespoons

Ground cinnamon

For dusting

Preparation

Preparing the Rice

Rinse the rice

Rinse the rice thoroughly under cold water until the water runs clear.

Combine rice and water

In a medium saucepan, combine the rice and water. Bring to a simmer over medium heat.

Cook until water is absorbed

Cook until water is absorbed, about 15 minutes.

Flavoring the Base

Add flavorings

Once the rice has absorbed the water, add milk, sugar, cinnamon sticks, vanilla extract, cardamom, and salt.

For extra creaminess, substitute some milk with condensed milk.

Stir the mixture

Stir constantly over medium-low heat, ensuring the mixture doesn't stick to the bottom.

Cook until thick

Continue to cook until rice is tender and pudding is thick, around 30-40 minutes.

Do not leave the stovetop unattended while thickening to prevent burning.

Cooking Process

Infusing Flavors

Simmer rice with cinnamon sticks fully immersed in milk.

Thickening Pudding

Stir continuously until desired thickness is reached.

Preparing Topping

Whip heavy cream and sugar until soft peaks form; gently fold over the finished pudding.

Timing

Simmering rice with water: 15 min; Cooking pudding mixture: 30-40 min.

Heat Guide

Simmering the rice: Medium heat; Cooking the pudding: Medium-Low heat.

Plating & Serving