Egyptian Roz Bil Laban Cardamom Rice Pudding
Recipe: #43380
August 10, 2024
Categories: Desserts, Puddings, Rice, White Rice, Middle Eastern, Spices Milk, more
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Original is 10 servings
Ingredients
- Rice
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- Cream
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- Topping
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Nutritional
- Serving Size: 1 (296.5 g)
- Calories 308.4
- Total Fat - 15 g
- Saturated Fat - 7.8 g
- Cholesterol - 213.5 mg
- Sodium - 243.3 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 1.1 g
- Sugars - 23 g
- Protein - 11.5 g
- Calcium - 179.8 mg
- Iron - 1.7 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In large pot, add milk, water, sugar, rice, butter, cardamom pods, and salt.
Step 2
Bring to a low boil over medium-high heat, stirring and scraping frequently with a silicone spatula or wooden spoon.
Step 3
Lower the heat to medium-low and simmer very gently, stirring well every few minutes to prevent sticking and over-thickening on the bottom, until the rice is swollen and soft, about 35 minutes.
Step 4
Meanwhile, in a separate bowl, whisk together 1/2 and 1/2 cream, eggs, rose water and vanilla.
Step 5
Temper with the hot rice.
Step 6
Stir the egg mixture into the pudding.
Step 7
Continue simmering, stirring continuously, until thick enough to coat the back of the spoon (it will thicken more as it cools), 10–15 minutes.
Step 8
Discard the cardamom pods, then ladle the pudding into a large serving bowl or multiple smaller serving bowls or cups.
Step 9
Cool completely at room temperature, then cover tightly with plastic wrap and chill. (The pudding can be made up to 2 days ahead.)
Step 10
Uncover, top generously with ground cinnamon and lightly with ground cardamom, and serve.
Tips
No special items needed.
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