Egyptian Sweet Rice Pudding (Roz Bil Laban)

• 1 cup uncooked white rice
• 4 cups milk
• ½ cup white granulated sugar (adjust according to taste)
• 1 teaspoon vanilla extract
• 1 cinnamon stick
• Ground cinnamon for garnish
• Chopped nuts (such as almonds or pistachios) for garnish
• Raisins for garnish

Ingredients for 6 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Rinse the rice under cold water until the water runs clear. Drain well.

2. 2

   In a saucepan, combine the rice, milk, sugar, vanilla extract, and cinnamon stick.

   Stovetop
3. 3

   Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pan.

   Stovetop
4. 4

   Reduce the heat to low and let the rice mixture simmer for about 30–40 minutes, or until the rice is cooked and the mixture has thickened to a creamy consistency. Stir regularly during this process.

   Stovetop
5. 5

   Remove the saucepan from the heat and discard the cinnamon stick.

   Stovetop
6. 6

   Divide the pudding into serving bowls or dessert cups.

7. 7

   Sprinkle ground cinnamon over each serving for added flavor and visual appeal. Garnish with chopped nuts and raisins as desired.

8. 8

   Serve warm or chilled, according to your preference.