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@drinkdeltaofficial: Good people, good music, good weekend. Thank you @hightidefestival!

Drink Delta
Drink Delta
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Tuesday 16 June 2026 16:00:33 GMT
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Rice pudding/Roz Bel Laban at home without a doubt beats most anything you can buy from shops. Steps: Cook the rice: Give the rice one quick rinse only. You want it clean, but you don't want to wash away too much of the starch. (I don't use cornstarch. The rice already contains all the starch we need) Add the rice to a pot with water and a tiny pinch of salt. Bring to a boil, then lower the heat, cover, and cook for about 25 mins until the rice becomes very soft. Build the pudding: Remove the lid and add milk. Add mastika, sweetened condensed milk (or sugar), vanilla, and Creme Chantilly powder. Whisk continuously while cooking. (The whisk helps break down the rice and dissolves everything smoothly) Cook until creamy: Keep stirring over low heat until everything is combined and creamy. Important: Turn off the heat while it's still slightly loose. It will continue thickening as it cools. Chill: Divide into ramekins or serving bowls. Allow to cool, then refrigerate until completely cold. Serve however you like: • Plain and simple • With nuts & honey • With nuts & ice cream • With a brûléed sugar top • Or transfer to tagen and place under the broiler until golden on top for the classic Egyptian version How do you eat your Roz Bel Laban? It's way too hot outside not to have a bowl of cold Roz Bel Laban waiting in the fridge. Ingredients (4-6 servings): 1 cup Egyptian rice 4 cups water Pinch of salt 4 cups milk ½ cup sweetened condensed milk (or sugar) 1 sachet Creme Chantilly powder (about 50g) 3 mastika crystals 1 tsp vanilla paste, extract, or powder
Rice pudding/Roz Bel Laban at home without a doubt beats most anything you can buy from shops. Steps: Cook the rice: Give the rice one quick rinse only. You want it clean, but you don't want to wash away too much of the starch. (I don't use cornstarch. The rice already contains all the starch we need) Add the rice to a pot with water and a tiny pinch of salt. Bring to a boil, then lower the heat, cover, and cook for about 25 mins until the rice becomes very soft. Build the pudding: Remove the lid and add milk. Add mastika, sweetened condensed milk (or sugar), vanilla, and Creme Chantilly powder. Whisk continuously while cooking. (The whisk helps break down the rice and dissolves everything smoothly) Cook until creamy: Keep stirring over low heat until everything is combined and creamy. Important: Turn off the heat while it's still slightly loose. It will continue thickening as it cools. Chill: Divide into ramekins or serving bowls. Allow to cool, then refrigerate until completely cold. Serve however you like: • Plain and simple • With nuts & honey • With nuts & ice cream • With a brûléed sugar top • Or transfer to tagen and place under the broiler until golden on top for the classic Egyptian version How do you eat your Roz Bel Laban? It's way too hot outside not to have a bowl of cold Roz Bel Laban waiting in the fridge. Ingredients (4-6 servings): 1 cup Egyptian rice 4 cups water Pinch of salt 4 cups milk ½ cup sweetened condensed milk (or sugar) 1 sachet Creme Chantilly powder (about 50g) 3 mastika crystals 1 tsp vanilla paste, extract, or powder


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