Spiced Egyptian Roz Bel Laban with Cardamom and Pistachios
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
For the Spice Infusion
For the Topping
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
Spiced Egyptian Roz Bel Laban with Cardamom and Pistachios
Spiced Egyptian Roz Bel Laban with Cardamom and Pistachios
Serve Warm
Serve the rice pudding warm in bowls, garnished with chopped pistachios and a sprinkle of ground cinnamon.