Ingredients:
- 1 cup short-grain rice
- 4 cups whole milk
- 1 cup sugar
- 1 teaspoon rose water (optional)
- 1 teaspoon orange blossom water (optional)
- 1/4 cup cornstarch dissolved in 1/4 cup water
- Ground cinnamon for garnish
- Chopped pistachios or almonds for garnish (optional)
Instructions:
- Rinse the Rice:
- Rinse the short-grain rice under cold water until the water runs clear. This helps remove excess starch.
- Cook the Rice:
- In a medium-sized, heavy-bottomed saucepan, combine the rinsed rice and 2 cups of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and water is absorbed. This may take about 15-20 minutes.
- Prepare the Rice Pudding Base:
- Add the whole milk to the cooked rice, stirring to combine.
- Over medium heat, bring the mixture to a gentle simmer.
- Sweeten the Pudding:
- Add sugar to the milk and rice mixture.
- Stir well until the sugar is completely dissolved.
- Add Aromatic Waters (Optional):
- If using, stir in the rose water and orange blossom water for a fragrant touch.
- Thicken the Pudding:
- In a small bowl, dissolve cornstarch in water to create a smooth slurry.
- Slowly pour the cornstarch mixture into the rice and milk mixture, stirring constantly.
- Continue to simmer, stirring frequently, until the pudding thickens to your desired consistency.
- Cool the Pudding:
- Once the pudding reaches the desired thickness, remove it from the heat and let it cool for a few minutes.
- Serve:
- Spoon the rice pudding into individual serving bowls or a large serving dish.
- Allow it to cool to room temperature, and then refrigerate for at least 2 hours or until chilled.
- Garnish and Enjoy:
- Before serving, sprinkle ground cinnamon on top.
- Optionally, garnish with chopped pistachios or almonds for added texture and flavor.
This Palestinian Rice Pudding, or Roz Bel Laban, is a deliciously creamy and comforting dessert. It can be enjoyed warm or chilled, making it a perfect treat for any occasion.
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