Egypt 
ADVERTISEMENT
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
Tried this recipe?Let us know how it was!
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.
