Roz bi Laban
(Egyptian Rice Pudding) Recipe

Origin: Egypt      Period: Traditional

Ingredients:

200g sugar
600ml milk
140g short-grain rice, washed and drained
1 tbsp cornflour (cornstarch)
4 tbsp raisins, to serve
2 tsp ground cinnamon

Roz bi Laban
(Egyptian Rice Pudding) Preparation:

Method:

Combine the sugar and milk in a pan and heat gently until the sugar has all dissolved. Stir-in the rice at this point and simmer gently until the rice is completely tender (about 35 minutes). Mix the cornflour to a slurry with 4 tbsp water and add this to the rice mixture. Return to a simmer and cook for about 5 minutes, stirring slowly, or until the mixture has thickened.

Take off the heat and set aside until cold. Transfer the rice pudding to a serving dish and stir-in the raisins. Dust the top with the ground cinnamon and serve.

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