Egypt 
VEGAN EGYPTIAN ROZ BIL LABAN
Ingredients
- 1 cup rice long-grain or basmati
- 4 cups almond milk or any non-dairy milk
- 1/4 cup sugar adjust to taste
- 1/2 teaspoon vanilla extract
- Ground cinnamon for garnish
- Crushed pistachios for garnish optional
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium-sized saucepan, combine the rinsed rice and almond milk.
- Place the saucepan over medium heat and bring the mixture to a gentle boil.
- Reduce the heat to low and let the rice simmer, stirring occasionally, for about 30-40 minutes or until the rice is cooked and the mixture thickens.
- Stir in the sugar and vanilla extract. Cook for an additional 5 minutes until the sugar dissolves and the flavors combine.
- Remove the saucepan from heat and allow the rice pudding to cool for a few minutes.
- In a separate mixing bowl, whisk together 1/4 cup of almond milk and 1 tablespoon of cornstarch until well combined.
- Slowly pour the cornstarch mixture into the rice pudding while stirring continuously.
- Return the saucepan to the heat and cook for another 5 minutes, stirring constantly, until the pudding thickens.
- Remove from heat and let it cool to room temperature.
- Once cooled, divide the rice pudding into serving bowls or glasses.
- Sprinkle ground cinnamon on top and garnish with crushed pistachios if desired.
- Refrigerate for at least 2 hours or until chilled.
- Serve your vegan Egyptian Roz bil Laban cold and enjoy!
Notes
NUTRITIONAL FACTS:
Calories: 250 | Total Fat: 5g | Total Carbohydrates: 50g | Dietary Fiber: 1g | Protein: 4g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
