Spiced Egyptian Roz Bel Laban with Cardamom and Pistachios
This rich and creamy Egyptian rice pudding is subtly flavored with cardamom and topped with crunchy pistachios for a delightful dessert experience.
Preparation
Get these tasks done before you start cooking.
Preparing the Rice
- 1
Rinse Rice
Rinse the short-grain rice under cold water until the water runs clear.
- 2
Boil Rice
In a medium saucepan, combine the rice with 1 cup of water and bring to a boil.
- 3
Simmer Rice
Once boiling, reduce heat and simmer until the water is absorbed, about 15 minutes.
Infusing the Milk
- 1
Warm Milk
In a separate pot, warm the whole milk over medium heat.
- 2
Add Spices
Add the ground cardamom and cinnamon stick to the milk, stirring gently.
- 3
Steep Spices
Allow the spices to steep in the milk for 10-15 minutes, being careful not to boil.
Tip: 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.
How to Make Spiced Egyptian Roz Bel Laban with Cardamom and Pistachios
Total time: 1 h 40 min · Yields 6 servings
- 1
Mix Pudding
Gradually add the spiced milk mixture to the cooked rice, stirring continuously.
- 2
Sweeten and Scent
Stir in the sugar and rose water, adjusting sweetness to taste.
- 3
Thicken Pudding
Cook over low heat, stirring frequently, until thick and creamy.
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