Rooz bil laban
(rice with milk) Egyptian Rice Pudding
A Recipe
In Ramadan we are always trying to find the best recipes to
try during suhoor (morning meal before we start fasting). I'm not so much
about creativity as some; I'm more about nutrition and sustaining nutrition
throughout the day.
Not being able to eat for drink from before sunrise to
sunset is not easy. I don't think it was ever intended to be. “[He] who created death and life to test you [as to]
which of you is best in deed - and He is the Exalted in Might, the Forgiving.”
[1] During Ramadan we gain great reward, inshallah,
from our fasting; testing of our and Deen.
Narrated Abu Huraira: Allah's Messenger (ﷺ) said, "If
Allah wants to do good to somebody, He afflicts him with trials."[2]
Even though we are tested, we should take measures to ensure
our health while fasting in the Holy Month of Ramadan. It is even more important in summer months
when severe dehydration and other major health complications could occur.
So, getting to my point; I am always looking for healthy
recipes to add sustenance during suhoor.
Having foods that are high in fiber, filling, contain enough protein to
provide you with energy all day long, and hold water are important. My husband works outdoors all year long in
the hot Egyptian sun and this puts him at risk for dehydration during
Ramadan. I was looking for a more
filling alternative to yogurt, which we eat every suhoor to keep our water levels
up (it’s an Egyptian thing and I honestly don’t know the medical benefit). I decided to make rooz bil laban, or in
English, rice with milk which is simply like rice pudding. It is filling and the rice can hold a large
amount of water; and since it digests rather slowly, that water is released
throughout the day. At least that’s my
idea. It makes sense.
So here, after lots of long babbling, is my recipe for rooz
bil laban.
INGREDIENTS:
·
1 cup short grain rice
·
1⅔ cups water
·
2 cups milk
·
1 tsp vanilla powder
·
¼ cup sugar
·
1 tsp cinnamon powder
(optional)
DIRECTIONS:
1.
In a medium pot bring water to
boil and add rice. Cook on low heat for
10 minutes until rice begins to tender.
2.
Add remaining
ingredients.
3.
Stir often.
4.
Note: You may have to add a
little more water from time to time if your rice isn’t softening fast enough. It all depends upon your rice, pot material,
and how low you can set your burner.
5.
Cook on lowest heat setting
available until liquid has thickened and rice has become very soft and smooth (consistency
similar to tapioca).
6.
Scoop into individual dishes
and refrigerate for at least 2-3 hours.
7.
ENJOY
