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Roz bi Laban

Name: Roz bi Laban
Prep time: PT10 minutes
Cook time: PT40-45 minutes
Total time: PT50-55 minutes plus chilling time (minimum 2 hours)
Yield: 6
Cuisine: Egypt
Ingredients: 150 g Short-grain rice (like Arborio or Egyptian rice) (Rinsing the rice is optional but can help prevent sticking.); 1 L Whole milk (Whole milk provides the creamiest texture.); 100 g Granulated sugar (Adjust to your preferred sweetness. You can also use caster sugar.); 1 tbsp Rose water (Add at the end to preserve its delicate aroma. Can be substituted with orange blossom water.); 2 tbsp Pistachios, chopped (For topping. Other nuts like almonds or walnuts can also be used.); 2 tbsp Shredded coconut (For topping. Sweetened or unsweetened.); 250 ml Water (For cooking the rice initially.)

Egyptian Rice Pudding

A classic Egyptian dessert, Roz bi Laban is a creamy and comforting rice pudding, often flavored with fragrant rose water and topped with nuts. It's simple to make and utterly delicious served chilled.

Förberedelsetid10 minutes

Tillagningstid40-45 minutes

Total tid50-55 minutes plus chilling time (minimum 2 hours)

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 sticking.)
1 L Whole milk(Whole milk provides the creamiest texture.)
100 g Granulated sugar(Adjust to your preferred sweetness. You can also use caster sugar.)
1 tbsp Rose water(Add at the end to preserve its delicate aroma. Can be substituted with orange blossom water.)
2 tbsp Pistachios, chopped(For topping. Other nuts like almonds or walnuts can also be used.)
2 tbsp Shredded coconut(For topping. Sweetened or unsweetened.)
250 ml Water(For cooking the rice initially.)

👨‍🍳 Instruktioner

1
Combine the rice and 250ml of water in a medium saucepan. 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 and has started to break down. Stir occasionally to prevent sticking.
⏱️ 15 minutes
2
Pour in the milk and stir well. Bring the mixture to a gentle simmer over medium heat, stirring constantly. Once simmering, reduce the heat to low and continue to cook, uncovered, stirring frequently, for about 25-30 minutes. The pudding should thicken to a creamy consistency, coating the back of a spoon. Be careful not to let it boil vigorously or scorch.
⏱️ 25-30 minutes
3
Stir in the sugar and rose water. Continue to cook for another 5 minutes, stirring until the sugar is completely dissolved and the pudding has reached your desired thickness. It will thicken further as it cools.
⏱️ 5 minutes
4
Remove the saucepan from the heat. Ladle the warm rice pudding into individual serving bowls or a larger serving dish. Let it cool slightly at room temperature for about 30 minutes.
⏱️ 30 minutes
5
Cover the bowls with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ Minimum 2 hours chilling
6
Just before serving, sprinkle generously with chopped pistachios and shredded coconut. You can also add a pinch of cinnamon if desired.

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💡 Proffstips

✓For an extra creamy texture, you can stir in a tablespoon of heavy cream or a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) during the last 10 minutes of simmering.
✓Don't skip the step of pressing plastic wrap directly onto the surface to prevent skin formation.
✓Roz bi Laban is best enjoyed cold, making it a perfect dessert for warmer weather or after a rich meal.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Add a teaspoon of vanilla extract along with the rose water for a classic vanilla flavor.
Infuse the milk with a few strands of saffron (steeped in a tablespoon of warm milk for 10 minutes) before adding it to the rice for a beautiful color and subtle flavor.
Add a pinch of cinnamon to the pudding mixture or as a topping.