Recipe | Egyptian style rice pudding – Roz Bil Laban

Cooking time: 1hr maytake more or less time depending on temperature of your hob)

Serves: 2-4

Without toppings, this is a simple, mildly cinammon flavoured rice pudding. Once the sweet raisins, fragrant saffron, and aromatic ground cinammon and cardamom are added to the top, it is a decadent and fragrant dish.

It took me a few attempts to get this right, and I found that it worked best by adding the spices and dried fruits at the end.

I read lots of recipes for this dish, as well as researching the common spices used in Egyptian cuisine to help me come up with my final recipe.

Ingredients

  • 100g pudding rice
  • 200ml plant milk (I used oat milk)
  • 200ml water
  • 3tsp sugar
  • 1tsp rose water
  • 1 cinammon stick
  • 1 cardamom pod

Suggested toppings; (choose all, some, or toppings of your own)

  • Chopped almonds
  • Powdered cinammon
  • Ground cardamom
  • Saffron
  • Sugar
  • Dates
  • Raisins
  • Toasted coconut

Method

  • Add the rice, milk, water, sugar, rose water, cinammon and cardamom pod to a saucepan

  • Bring to the boil, then turn down the heat to a simmer
  • Simmer on the lowest heat on your hob with a lid on, so that the rice pudding cooks slowly. This will allow the cinammon and cardamom time to infuse their flavour
  • Cook slowly in this way, stirring occasionally, until the rice is cooked. Add more water if it becomes too dry
  • Once cooked, serve into individual bowls and top with dried fruit, nuts and/or spices, and sugar to taste.

Recipe | Honduran style Horchata

Time: 30mins cooking time, 1hr+ cooling time

Serves: makes approx 4-5 glasses

You will need: a blender or hand blender

Given the heatwave we are having, this recipe seemed apt. It is a cool, refreshing, cinnamony drink, reminiscent of rice pudding, served in Honduras and other South American countries.

It is so easy to make, with delicious results. Traditionally it is made with white rice, but I chose to use brown. This recipe will work with either.I have replaced the condensed milk with coconut cream to make it completely vegan.

Ingredients:

  • 0.5 cup (90g) rice
  • 5 cups (1250ml) water
  • 1 cup (250ml) plant milk of your choice
  • 2 cinnamon sticks
  • 1tsp ground cinnamon
  • 1tsp vanilla
  • 3tbsp coconut cream

Recipe:

  • Add rice, water, plant milk, cinnamon sticks, ground cinnamon and vanilla to a saucepan

  • Bring the mixture to the boil, stirring occasionally
  • Reduce to a simmer, cover, and simmer for 30 minutes
  • After 30 minutes, remove from the heat
  • Remove the cinnamon sticks and set aside for garnishing
  • Add the coconut cream to the rice, water and milk mixture and blend the mixture until smooth
  • Leave to cool
  • When cool, transfer to the fridge to get completely cold
  • Serve in a jug with ice and garnished with the cinnamon sticks (Mix before each pouring so the last glass isn’t all blended rice)