Creamy Egyptian Roz Bel Laban with 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
For the Flavoring
For the Topping
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
Creamy Egyptian Roz Bel Laban with Cinnamon
Creamy Egyptian Roz Bel Laban with Cinnamon
Plating & Serving
Serve warm in rustic ceramic bowls, topped with a dollop of whipped cream and a dusting of ground cinnamon for a comforting finish.