Ros Bil Laban Rice Pudding ارز باللبن Food

ROZ BEL LABAN (RICE PUDDING)

Steps:

• Rinse rice and place in a saucepan with water.
• Cover and simmer over medium fire for 15-20 minutes.
• Add milk, stirring constantly.
• When it begins to thick, add sugar and orange blossom water.
• Continue stirring constantly until rice is soft or well done.
• Remove from fire and pour into platter spreading it thinly or in individual bowls.
• Cool and serveor cool and serve.

ROS BIL LABAN (RICE PUDDING) ارز باللبن RECIPE

Steps:

• Bring milk just to the boil in a heavy based saucepan over medium heat.
• Add rice and reduce heat so that it cooks uncovered at a simmer for 30-35 minutes, or until rice is tender.
• Stir the rice occasionally as the rice and milk can burn. Stirring also stops a "skin" from forming on the surface.
• Add sugar and stir well. Add extra milk or water if all liquid is absorbed and rice is still not cooked. Once cooked and creamy, take it off the heat and stir in the butter and vanilla.
• Transfer to serving bowls and sprinkle with cinnamon and extra sugar or top with sultanas and chopped almonds, if desired.

ROZ BEL LABAN, MIDDLE EASTERN RICE PUDDING

Steps:

• In a large saucepan cook rice in water for 15 minutes.
• Add milk, and stir until the mixture becomes thick.
• Add orange blossom water and sugar. Continue stirring until rice is well cooked.
• Stir in the diced dates, do not allow to dissolve.
• Place in individual serving bowls and sprinkle with cinnamon or cardamom. You may also choose to place pudding in large serving dish and sprinkle with cinnamon or cardamom.
• Serve when cooled or chill in refrigerator.

VEGAN BROWN RICE PUDDING WITH ROSE & ALMOND (ROZ BEL LABAN)

Steps:

• Boil 2 cups of lightly salted water in a heavy-bottom saucepan, immerse the brown rice in it. Lower the heat, loosely cover the pot, and let simmer at medium-low heat for 40 minutes or until the rice has absorbed all the water.
• Add all the other ingredients and mix well, and loosely cover. Let simmer on medium-low heat for 15-20 minutes or until the mixture has thickened and the rice is very tender.
• Pour into an airtight container and refridgerate for at least 2-3 hours before serving, or overnight. Makes a great breakfast too if made with amaranth or quinoa!