Roz Bel Laban

The story

Milk-and-rice puddings have a long history in Egypt and the wider region. Roz bel laban remained popular because a few inexpensive ingredients could become a comforting dessert served in individual bowls. It should be creamy and spoonable with rice grains still perceptible. Vanilla, orange blossom or mastic may perfume it, while a browned cream top or nuts add contrast. It is sold in dairy shops, served at home and offered during Ramadan and family meals. The dessert is associated with simplicity, childhood and cooling refreshment.

Ingredients

• Finish
• 2 g ground cinnamon2 g ground cinnamon
• Flavour
• 5 ml vanilla extract5 ml vanilla extract
• Garnish
• 25 g pistachioschopped, optional · 25 g pistachios, chopped, optional
• Pudding
• 120 g short-grain ricerinsed · 120 g short-grain rice, rinsed
• 250 ml waterfor first cooking · 250 ml water, for first cooking
• 750 ml whole milk750 ml whole milk
• 85 g caster sugar85 g caster sugar
• Seasoning
• to taste pinch fine sea saltfine sea salt
• Thickener
• 12 g cornflourmixed with a little cold milk · 12 g cornflour, mixed with a little cold milk

Method

1. Cook the rice first

   Simmer rice with water and a pinch of salt for 12 to 15 minutes until the grains are swollen and most water is absorbed.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

2. Add the milk

   Add milk and simmer gently for 25 to 30 minutes, stirring often so the rice releases starch and the milk does not catch.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

3. Sweeten and thicken

   Stir in sugar and vanilla. Add the cornflour slurry and cook for 2 to 3 minutes until the pudding coats the spoon.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

4. Check the texture

   The pudding should look loose when hot because it thickens as it cools. Add a splash of milk if it already looks stiff.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

5. Portion and chill

   Spoon into small bowls, cool for 20 minutes, then chill for at least 2 hours if serving cold.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

6. Garnish simply

   Finish with cinnamon and pistachios. Serve chilled or barely warm depending on the season.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

Nutrition

per serving

Estimated from the upgraded Egyptian recipe for Roz Bel Laban; verify with your preferred nutrition calculator before making formal nutritional claims.