Desserts That Look Hard · Egyptian
Roz Bel Laban
This rice pudding is scented with mastic and rose water. I bake it until the surface develops a thin, golden skin.
Why This Works
The starch in the rice naturally thickens the milk, while the mastic provides a unique, pine-like aroma that defines Egyptian desserts.
The Upgrade
Add a dusting of ground cinnamon and crushed pistachios just before serving.
Chef's Secret
Michelin TechniqueCrush the mastic resin with a tiny pinch of sugar to prevent it from turning into a gummy mess.
Ingredients
Total time including resting: 40 min
Directions
Boil rice in 1 cup of water until softened and the liquid is absorbed.
10 minAdd milk and bring to a gentle simmer, stirring constantly to prevent sticking.
10 minMix in sugar, mastic, and heavy cream, cooking until the mixture thickens to the consistency of thin custard.
10 minRemove from heat and stir in the rose water.
1 minPour into individual heat-proof ramekins and place under the oven broiler until a golden, spotty skin forms.
4 minRemove and allow to cool before serving warm or chilled.
5 minWine Pairing
Moscato d'Asti
Sparkling
The BottleVietti Moscato d'Asti
The delicate floral and honeyed notes of Moscato d'Asti are a classic match for rose water and rice pudding. Its light effervescence and sweetness ensure the dessert does not feel too heavy on the palate.
Nutrition per Serving
320
calories
7g
protein
48g
carbs
11g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Fresh Berry Compote
Simmer berries quickly to add a tart, fruity acidity that balances the floral notes of the rice pudding.
Ingredients
Directions
Combine berries, sugar, and lemon juice in a medium saucepan.
Cook over medium heat, stirring occasionally, until berries begin to break down and release their juices, about 5-7 minutes.
Reduce heat to low and simmer gently for another 5 minutes, allowing the compote to thicken slightly.
Stir in vanilla extract, cinnamon, and salt.
Remove from heat.
Let cool slightly before serving warm over rice pudding.
Side Dish
Crushed Pistachios
Sprinkle toasted pistachios over the pudding to provide a nutty, earthy crunch.
Ingredients
Directions
Preheat your oven to 350°F.
Spread the pistachios in a single layer on a parchment-lined baking sheet.
Toast for 6 to 8 minutes until fragrant and lightly golden, watching carefully to avoid burning.
Remove from the oven and let cool completely on the tray to crisp.
Transfer the nuts to a mortar or a sealed plastic bag and crush lightly with a pestle or rolling pin until you achieve a coarse, uneven texture.
Fold in the flaky sea salt and sprinkle generously over your prepared Roz Bel Laban just before serving to maintain the crunch.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.