Roz Bil Laban
A creamy rice pudding topped with ricotta, cherries, and raspberry sauce—a delightful Middle Eastern-inspired dessert that's both comforting and elegant.
- Total time
- 40 min
- Servings
- 4
- Calories
- 450
- Protein
- 15g
Ingredients
- 1 cup ricotta cheese
- 1 cup cherries
- ½ cup raspberry sauce
- 1 cup mixed berries
- 1 cup arborio rice
- 4 cups whole milk
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- 1
In a medium saucepan, combine 1 cup arborio rice, 4 cups whole milk, and 0.5 cup sugar. Bring to a boil over medium-high heat, stirring occasionally, then reduce heat to low.
- 2
Simmer the rice mixture, stirring frequently, until the rice is tender and the mixture thickens to a creamy consistency, about 25-30 minutes. The pudding should coat the back of a spoon.
- 3
Stir in 1 teaspoon vanilla extract and remove from heat. Let the pudding cool slightly, about 5 minutes, until it is warm but not hot.
- 4
Spoon the warm rice pudding into serving bowls or glasses, dividing equally among 4 servings.
- 5
Top each serving with 0.25 cup ricotta cheese, 0.25 cup cherries, 0.25 cup mixed berries, and 2 tablespoons raspberry sauce. Serve immediately or chill for 30 minutes for a cooler dessert.
Tools you’ll need
- Medium saucepan
- Wooden spoon
- Measuring cups
- Measuring spoons
- Serving bowls or glasses
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