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Roz bil Laban

Name: Roz bil Laban
Prep time: PT10 minutes
Cook time: PT45 minutes
Total time: PT2 hours 10 minutes (including chilling)
Yield: 6
Cuisine: Egypt
Ingredients: 150 g Short-grain rice (like Arborio or Egyptian rice) (Rinsing the rice is optional but can help prevent stickiness.); 1 cup Water (For cooking the rice initially.); 1 L Whole milk (Full-fat milk will yield the creamiest result.); 150 g Granulated sugar (Adjust to your sweetness preference. You can also use caster sugar.); 1 tbsp Rose water (Add at the end to preserve its delicate aroma. Use good quality rose water.); for topping Ground cinnamon (For dusting on top.); for topping Chopped nuts (pistachios, almonds, or walnuts) (Optional, but adds a nice crunch.)

Egyptian Rice Pudding

A beloved Egyptian street dessert, Roz bil Laban is a creamy and comforting rice pudding infused with the delicate floral notes of rose water. It's traditionally served chilled and is a simple yet satisfying treat.

Förberedelsetid10 minutes

Tillagningstid45 minutes

Total tid2 hours 10 minutes (including chilling)

Portioner6

SvårighetsgradEasy

2 ändringar· Feb 8

Skapa din version

🧂 Ingredienser

150 g Short-grain rice (like Arborio or Egyptian rice)(Rinsing the rice is optional but can help prevent stickiness.)
1 cup Water(For cooking the rice initially.)
1 L Whole milk(Full-fat milk will yield the creamiest result.)
150 g Granulated sugar(Adjust to your sweetness preference. You can also use caster sugar.)
1 tbsp Rose water(Add at the end to preserve its delicate aroma. Use good quality rose water.)
for topping Ground cinnamon(For dusting on top.)
for topping Chopped nuts (pistachios, almonds, or walnuts)(Optional, but adds a nice crunch.)

👨‍🍳 Instruktioner

1
Rinse the rice under cold water until the water runs clear (optional). In a medium saucepan, combine the rinsed rice with 1 cup of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
⏱️ 15 minutes
2
Pour the milk into the saucepan with the cooked rice. Add the sugar. Stir well to combine. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
⏱️ 5 minutes
3
Reduce the heat to low and continue to simmer, uncovered, for about 25-30 minutes. Stir frequently, scraping the bottom and sides of the pot. The pudding will gradually thicken. You are looking for a consistency that coats the back of a spoon, but is not overly stiff, as it will thicken more as it cools.
⏱️ 25-30 minutes
4
Remove the saucepan from the heat. Stir in the rose water. Taste and adjust sweetness if necessary. Ladle the rice pudding into individual serving bowls or a larger serving dish. Let it cool at room temperature for about 30 minutes, then cover and refrigerate for at least 1.5 hours, or until thoroughly chilled.
⏱️ 30 minutes cooling + 1.5 hours chilling
5
Before serving, sprinkle generously with ground cinnamon and chopped nuts, if desired.
⏱️ 1 minute

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💡 Proffstips

✓For an extra creamy texture, you can add a tablespoon of heavy cream or a splash of vanilla extract along with the rose water.
✓Ensure you stir frequently during the simmering process to prevent scorching and achieve a smooth consistency.
✓Roz bil Laban is best served cold, making it a perfect dessert for warm weather or after a rich meal.
✓The pudding will thicken considerably upon chilling. If it becomes too stiff, you can stir in a little milk before serving.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Add a teaspoon of vanilla extract along with the rose water for a vanilla-rose flavor.
Stir in a tablespoon of heavy cream at the end of cooking for an even richer pudding.
Top with a drizzle of honey or a sprinkle of shredded coconut.