Roz Bel Laban - Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Rice pudding is a very popular dessert in the Middle East. It is commonly served cold, but some people prefer it warm. I’m lactose-intolerant, and the Rice Dream I drink doesn’t work here, so I reconstitute non-dairy creamer to use for this, and reduce the sweetener. Ingredients:
1 cup white rice |
2 cups water |
3 cups whole milk, or reconstituted non-dairy creamer |
1 cup granulated sugar, or sugar substitute |
1 tablespoon orange blossom water |
powdered cinnamon |
* if you use powdered non-dairy creamer, reconstitute it by placing 2 to 3 tablespoons creamer in hot water, stir to dissolve, and let cool. |
** if you use reconstituted creamer, reduce the sweetener amount to 3/4 cup. |
Directions:
1. In a large saucepan, cook rice in water for 15 minutes.
2. Add milk (or creamer), and stir until the mixture becomes thick.
3. Add orange blossom water and sugar. Continue stirring until rice is done.
4. Place in individual serving bowls and sprinkle with cinnamon, or place in large serving dish and sprinkle with cinnamon.
5. Serve when cool or chill in refrigerator.
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