Roz bel Laban

Storing and Planning Ahead

Refrigerated for 4 days, covered. Loosen with a splash of milk. Do not freeze.

Roz bel Laban: The Method

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1. Rinse the rice once only — you want to keep most of the surface starch.

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2. Simmer it in the 350 ml water for 12 minutes, until the water is almost gone and the grains are swollen but still firm. Do not drain.

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3. Add 900 ml of the milk, the sugar and the salt, and bring to a bare simmer.

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4. Cook uncovered 30 minutes, stirring every few minutes and scraping the base, until the grains are completely soft and the milk has thickened.

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5. Whisk the cornflour into the remaining 100 ml cold milk and stir it in. Cook 3 minutes more, stirring, until it visibly thickens.

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6. Take off the heat and stir in the vanilla and rose water. It will thicken a great deal more as it cools.

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7. Pour into glasses, cool, then chill at least 120 minutes. Serve cold with cinnamon, pistachios and raisins.

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Related guides: Prep, cook and total time · Choosing rice.

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Worth Knowing

• Boil in water first, then finish in milk. It stops the milk catching.
• Short-grain rice only.
• It thickens hugely as it cools — take it off looser than you want it.

Good Alongside

Turkish coffee · Karkade · Fresh dates

Roz bel Laban FAQ

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.