A popular Syrian rice pudding made plant based. This creamy luscious dessert is a favourite during Ramadan. Made with a protein-packed dairy-free alternative, this vegan Ruz b Halib tastes no different than the traditional.
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Vegan Ruz b Halib (Dairy-Free Rice Pudding)Course: Dessert, RamadanCuisine: Arabic, Middle EasternDifficulty: Easy
1 cup short grain rice, rinsed & soaked 15 mins
2 cups water
6 cups plant milk (I used oat milk for a creamier texture)
250 g firm tofu
3 tbsp cornstarch
1/2 cup water
3/4 cup sugar
1/4 tsp mastic, crushed (found at Middle Eastern stores)
1/8 cup rose water
1/2 cup crushed pistachios
- Add rice & water to a large pot. Bring to a boil over high heat.
- Once it bubbles, turn to low, cover, and cook for 12 to 15 minutes. The rice should be about 75% cooked. Most water should be absorbed.
- Blend half of the plant milk & tofu. Add it to the pot, along with remaining plant milk. Using a whisk, stir until all rice is separated.
- Whisk the cornstarch & water in a small bowl to make a slurry. Add it to the pot, along with the sugar & crushed mastic. Whisk until sugar is dissolved.
- Bring it to a boil over medium heat – continue whisking. Once it bubbles, turn the heat to low. Cook for 10 to 12 minutes, until thickened – whisking continuously.
- Once creamy, remove from heat, and whisk in the rose water.
- Empty into 12 small bowls. Refrigerate for at least 4 hours, or overnight.
- Garnish with crushed pistachios and serve.