Roz Bel Laban
Chilled stovetop rice pudding scented with one chosen floral water.
35 min hands-on + 2 hr chilling · Total: 2 hr 35 min · 2 servings
Ingredients
- 60 ml dry short-grain pudding rice, volume measure
- 480 ml pasteurized whole milk
- 4 tbsp sugar
- 240 ml initial rice cooking water
- 1 tbsp cornstarch
- 30 ml cold water for starch slurry
- 1 tbsp rosewater OR orange-blossom water, choose one
- additional boiling water, only if rice dries before tender (optional)
Instructions
Measure and prepare
Measure 60 ml dry rice by volume before rinsing as its package directs. Set out a saucepan and shallow serving bowls. Keep the pasteurized milk at ≤4°C until needed.
Keep the pasteurized milk at ≤4°C until needed.
Prepare the ingredients
Add rice and 240 ml water to the saucepan. Bring to a controlled boil, then reduce to a gentle simmer. Keep 30 ml cold slurry water separate from this rice water.
Keep 30 ml cold slurry water separate from this rice water.
Build the base
Begin rice checks at 10 minutes, usually around 10–12 minutes. Continue until every grain is tender; add the conditional boiling water only if drying too early. Retain any remaining cooking liquid, not a forced-dry pan.
Retain any remaining cooking liquid, not a forced-dry pan.
Build the base: 600 seconds
Combine the components
Add all 480 ml milk and 4 tbsp sugar to the tender rice. Stir over low heat until the sugar dissolves and the mixture is evenly hot without scorching.
Stir over low heat until the sugar dissolves and the mixture is evenly hot without scorching.
Cook and check
Mix 1 tbsp cornstarch into the separate 30 ml cold water just before use. Stir the slurry again and whisk it into the hot pudding; no dry starch lumps should remain.
Stir the slurry again and whisk it into the hot pudding; no dry starch lumps should remain.
Finish carefully
Simmer gently while stirring, beginning checks after 5 minutes. Follow the starch package cooking directions until fully cooked and thickened; do not taste raw starch or stop at the first bubble.
Follow the starch package cooking directions until fully cooked and thickened; do not taste raw starch or stop at the first bubble.
Finish carefully: 300 seconds
Check before serving
Remove from heat and stir in 1 tbsp of the chosen rosewater OR orange-blossom water. Divide into shallow bowls for 2 servings; do not add vanilla, cinnamon or cream from the old draft.
Divide into shallow bowls for 2 servings; do not add vanilla, cinnamon or cream from the old draft.
Serve and store
Refrigerate promptly within 1 hour at ≤4°C; do not wait on the counter until room temperature. Begin chilled-set checks after 2 hours and continue until cold and set. Use within 24 hours from preparation, including chilling.
Use within 24 hours from preparation, including chilling.
Serve and store: 7200 seconds
Serve and store
For 8 servings use 240 ml dry rice, 960 ml rice water plus 120 ml slurry water, 1920 ml milk, 16 tbsp sugar, 4 tbsp starch and 4 tbsp selected floral water. Keep the stovetop/chilled method at every scale, not a broiled clay-pot variation.
Keep the stovetop/chilled method at every scale, not a broiled clay-pot variation.
Tips
- Instructions describe the original 2-serving batch. Scale the ingredient list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels/batches; cooking times are checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or use the timer alone as a doneness test.
Substitutions
- Use only the listed alternatives and ingredient states; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including chilling. These are selected conservative household limits, not a validated shelf life.
Reheating
Serve chilled; no reheating is needed. Keep unused portions refrigerated.
About this recipe
Chilled stovetop rice pudding scented with one chosen floral water.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.