Roz bel Laban

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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Chef’s Tips

• 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.

Pairing Suggestions

• Turkish coffee
• Karkade
• Fresh dates

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.