Roz bel Laban (Egyptian Creamy Rice Pudding)
Local name: أرز بلبن
In short: Creamy short-grain rice simmered in sweet milk with vanilla and a touch of rose water, served chilled with cinnamon and pistachios. It takes about 1 h in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 50 min
- Resting
- 3 h
- Total
- 1 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 305 kcal
Roz bel laban means 'rice with milk', and that is exactly what it is: short-grain rice cooked slowly in milk until it breaks down into a thick, spoonable cream. Egyptian versions are fairly loose and sweet, lightly scented with vanilla and a little rose water. It is served in individual bowls, warm or chilled, topped with cinnamon and sometimes a handful of chopped nuts or raisins.
Instructions
- Put the rice and water in a heavy saucepan and bring to a boil. Cook over medium-low heat for 10 minutes, until most of the water is absorbed and the rice is soft.
- Add the milk and salt and bring to a gentle simmer, stirring. Cook on low for 25 to 30 minutes, stirring often and scraping the bottom, until the rice is very soft and the mixture looks creamy.
- Stir in the sugar and cook for 5 minutes. Stir the cornstarch mixture again, pour it in while whisking, and simmer for 3 to 4 minutes until slightly thickened.
- Remove from the heat and stir in the vanilla and rose water. The pudding will thicken a lot as it cools.
- Pour into 6 small bowls and serve warm, or cool, cover and chill for at least 3 hours. Dust with cinnamon and top with pistachios and raisins.
Tips
- Stir often and keep the heat low. Milk scorches quickly, and a burnt taste cannot be fixed, so use a heavy-bottomed pan.
- Cook it a little looser than you want to eat it, because it thickens as it cools. If it gets too stiff in the fridge, stir in a splash of cold milk before serving.
Questions and answers
Can I use long-grain rice?
Yes, but short-grain gives a creamier, more tender pudding because it releases more starch. Basmati works too, though the grains stay more distinct.
How long does rice pudding keep?
Cover and refrigerate for up to 4 days. Stir in a little cold milk to loosen it before serving.
Can I make it dairy-free?
Yes. Use unsweetened oat milk or coconut milk and adjust the sugar to taste. The texture is slightly different but still creamy.
How long does it take to make Roz bel Laban (Egyptian Creamy Rice Pudding)?
About 1 h in total: 10 min of preparation and 50 min of cooking.
How many calories are in Roz bel Laban (Egyptian Creamy Rice Pudding)?
About 305 kcal per serving, with 9 g of protein, 46 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 46 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 33 g |
| Sodium | 95 mg |
Estimated values, calculated from the ingredients.
