Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup rice , preferably short-grain
- 4 cups milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 pinch of ground nutmeg
- 1 pinch of salt
- Pistachios or almonds , chopped (for garnish)
Directions
Rinse the rice under cold water until the water runs clear. Drain well.
In the saucepan, combine the rinsed rice, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir well to combine the ingredients.
Place the saucepan over medium heat and bring the mixture to a gentle simmer , stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Reduce the heat to low and let the mixture simmer uncovered, stirring occasionally, for about 30–40 minutes or until the rice is tender and the mixture thickens to a creamy consistency.
Remove the saucepan from the heat and let the roz bel laban cool for a few minutes.
Once the pudding has cooled slightly, divide it between serving bowls or cups.
If you prefer to enjoy the pudding warm, it can be served immediately. If you prefer it chilled, refrigerate the pudding for at least 2 hours or until it is cold and set.
Before serving, garnish with chopped pistachios or almonds for added texture and flavor.