Ros bil Laban (Rice pudding) ارز باللبن Recipe
This is the old fashioned type of rice pudding where you cook the rice with the milk, rather than add pre-cooked rice to milk. The result is a hearty, creamy dish. We used to eat it at home for breakfast, or as a snack. Extra pudding can be place in bowls, covered and kept in the fridge, just warm in the microwave with a little extra milk before serving with chopped nuts, sultanas or cinnamon.
- 4 cups / 1 L milk plus 100ml extra, if required
- 175 g / ¾ cup short grain white rice
- 65 g / ¼ cup white sugar or as desired
- 40 g butter
- ½ teaspoon vanilla extract
- Cinnamon sugar, sultanas or chopped almonds to garnish.
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.