Rich and Creamy baked rice pudding

Roz Bel Laban

by Middle Eats
Rich and Creamy baked rice pudding Roz Bel Laban

Creamy baked rice pudding is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today we’re making one of the Middle Easts most popular desserts, Roz Bel laban. A rich and creamy baked rice pudding. This can be flavoured with anything you like, and it’s such a wonderful tasting treat.

  • Rich and Creamy baked rice pudding Roz Bel Laban
  • Rich and Creamy baked rice pudding Roz Bel Laban
  • Rich and Creamy baked rice pudding Roz Bel Laban
  • Rich and Creamy baked rice pudding Roz Bel Laban
  • Rich and Creamy baked rice pudding Roz Bel Laban
  • Rich and Creamy baked rice pudding Roz Bel Laban
  • Rich and Creamy baked rice pudding Roz Bel Laban
  • Rich and Creamy baked rice pudding Roz Bel Laban
  • Rich and Creamy baked rice pudding Roz Bel Laban

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

Rich and Creamy baked rice pudding Roz Bel Laban
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Creamy baked rice pudding (Roz Bel Laban)

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 125g (5/8 cup or 1/2cup + 2Tbsp) Granulated sugar
  • 100g (1/2 Cup) Short or medium grain rice (I used Baldo rice)
  • 1.35L (5 3/4 Cup) Whole milk
  • 150ml (2/3 cup) heavy cream
  • 2 Tsp corn starch
  • 1 Tsp vanillin (vanilla powder or essence)
  • Pinch of salt

Instructions

  1. Wash your rice very thoroughly 3 times, until the water runs clear, then drain off all water
  2. Add the rice as well as 350ml (1.5 Cup) of milk to the pot over high heat
  3. Bring to a boil then reduce the temperature to low. Cover with a tight lid and cook for 20 minutes
  4. After the time is up, the rice will look like risotto. Add 950ml of milk (4 cups) to the pot as well as the sugar and salt. Stir thoroughly to deglaze the pot
  5. Bring to a boil, and add any whole spices in, then turn the heat down to low and cook for 30 minutes stirring occasionally
  6. Mix together your corn starch and the remaining 50ml (1/4 cup) of milk, when the 30 minutes have passed add to the pot
  7. Mix together thoroughly and boil for one minute. Add the cream and any powder or liquid flavorings now
  8. Combine everything well, then remove the pot from the heat
  9. Divide your pudding into bowls then place in the fridge to cool
  10. The next day, add some cinnamon or nuts and serve cold

To make the baked ones:

  1. Follow the instructions above and stop after completing step 8
  2. Place your ramekins in a baking dish, then fill them with the rice pudding
  3. Add water to the baking dish, halfway up the height of the ramekins
  4. Place the baking dish in the oven under your broiler or grill, and cook for 15-30 minutes until well browned
  5. Serve hot, or cool, and serve cold
Did You Make This Recipe?
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Chapters
0:00 Intro
0:36 Preparing the Ingredients
1:48 Cooking the rice
2:19 Possible flavourings
3:02 Making the pudding
4:37 Baked and set pudding
5:35 Taste test + Review

Recipe video


Enjoy

Let us know what you think of today’s Creamy baked rice pudding tips, tricks, and hacks!

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