Spiced Egyptian Roz Bel Laban with Cardamom and Pistachios

Name: Spiced Egyptian Roz Bel Laban with Cardamom and Pistachios
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: 1 cup short-grain rice, rinsed; 4 cups whole milk; 1 cup water; 1/2 cup sugar; 1 teaspoon ground cardamom; 1 cinnamon stick; 1 tablespoon rose water; 1/4 cup shelled pistachios, chopped; 1 teaspoon ground cinnamon

Creamy Rice Pudding Infused with Aromatic Spices

This rich and creamy Egyptian rice pudding is subtly flavored with cardamom and topped with crunchy pistachios for a delightful dessert experience.

1 h 15 min
6
Easy

Ingredients

For the Rice Pudding

1 cup short-grain rice, rinsed

4 cups whole milk

1 cup water

1/2 cup sugar

For the Spice Infusion

1 teaspoon ground cardamom

1 cinnamon stick

1 tablespoon rose water

For the Topping

1/4 cup shelled pistachios, chopped

1 teaspoon ground cinnamon

Preparation

Preparing the Rice

Rinse Rice

Rinse the short-grain rice under cold water until the water runs clear.

Boil Rice

In a medium saucepan, combine the rice with 1 cup of water and bring to a boil.

Simmer Rice

Once boiling, reduce heat and simmer until the water is absorbed, about 15 minutes.

Infusing the Milk

Warm Milk

In a separate pot, warm the whole milk over medium heat.

Add Spices

Add the ground cardamom and cinnamon stick to the milk, stirring gently.

Steep Spices

Allow the spices to steep in the milk for 10-15 minutes, being careful not to boil.

Do not let the milk boil, as it may cause it to separate. Pro Tip: Crush the cardamom pods lightly before using to release more flavor.

Cooking Process

Mix Pudding

Gradually add the spiced milk mixture to the cooked rice, stirring continuously.

Sweeten and Scent

Stir in the sugar and rose water, adjusting sweetness to taste.

Thicken Pudding

Cook over low heat, stirring frequently, until thick and creamy.

Plating & Serving